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Preheat your oven to 400.
Arrange the broccoli and almonds on one rimmed baking sheet, and the sliced mushrooms and chickpeas on another. Drizzle the oil evenly over the vegetables and season liberally with coarse salt. Roast the veggies for 40 minutes total, but pull the almonds out of the oven right around the 10-minute mark, once they start to brown. (Just scoop them up and reserve them, then stick the broccoli back in!) Alternatively, you can toast these separately in a small skillet. Easy!
In the meantime, simmer the orzo in the chicken stock in a large skillet or braising pan, until it’s tender but al dente, about 8 minutes. Transfer the roasted veggies to the orzo and squeeze the lemon (the whole thing, yes!) over the dish. Garnish with parsley and the roasted almonds. Serve as is, then toss it all together on the table for a little pizazz. Because we all need a little pizazz in life.