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Export 14 ingredients for grocery delivery
Step 1
Preheat the oven to 400F and prepare a baking sheet.
Step 2
Add the chickpeas to the sheet pan, along with the olive oil, paprika, salt & pepper. Toss, and bake for 20 minutes, until crispy.
Step 3
In the meantime, in a pan over medium heat, add the olive oil, garlic, onion and asparagus spears. Saute until the asparagus is bright green and the onions are translucent.
Step 4
Add the white one to deglaze the pan, followed by the orzo. Saute for 1 to 2 minutes to “toast” the orzo. Now add the vegetable broth. Bring to a boil, and then lower heat and simmer for an additional 5 minutes.
Step 5
Add the coconut milk, spinach and lemon juice. Stir until combined and simmer for an additional two minutes.
Step 6
Top the dish with roasted chickpeas and enjoy. Alternatively, mix half of the chickpeas in, and save the rest for the topping.
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