I pulled together a super-delicious, super-quick, and super… well, reasonably healthy dinner tonight, and it turned out so well I thought I’d share. I didn’t have a recipe, just a sense of things I thought would taste good together – and fortunately, I was right. Here goes:
1 cup orzo, uncooked
1 can (14 ounce) chickpeas, drained
1 tablespoon olive oil
1 package fresh baby spinach (5 ounces)
20 kalamata olives, sliced
1 tablespoon zatar*
4 ounces feta cheese
Cook orzo per box instructions, drain. Add chickpeas and olive oil, cook until chickpeas are warm. Add spinach, cover until it starts wilting. Stir to mix in with orzo and chickpeas; add olives and zatar. Stir it up and leave it on the heat until it’s as warm as you want it. Serve with feta crumbled on top and a squirt of lemon juice. Don’t salt – between the olives, zatar, and feta, it’s quite salty enough.
(The lemon was a late add. It was out to go in my water and, once I tasted my creation, I thought it needed something else – and a squeeze of citrus turned out to be the perfect finishing touch.)
This makes somewhere between three and four servings, depending, I suppose, on how hungry you are. (In tonight’s case, very.) According to the food tracker on my phone, it has 358 calories if done as four servings, 477 if three. It also took less than a half-hour to make, which made me very happy. (Hungry!)
* If zatar is not available at your usual grocery store, it’s definitely available from Penzey’s.