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.