Servings: 2 to 3

Olive oil Olive oil
2 cups cherry tomatoes 2 cups cherry tomatoes
2-3 garlic cloves, minced 2 to 3 garlic cloves, minced
2 tbsp tomato paste 2 tbsp tomato paste
1 cup orzo 1 cup orzo
1 tsp Italian seasoning 1 tsp Italian seasoning
2-3 cups vegetable (or chicken) broth 2 to 3 cups vegetable (or chicken) broth
Salt and black pepper to taste Salt and black pepper to taste
1 can chickpeas 1 can chickpeas
Baby spinach Baby spinach

Heat a large pot over medium. Fry tomatoes in olive oil until blistered.
Add garlic and tomato paste, and cook until tomato paste darkens in color.
Add orzo, Italian seasoning and 2 cups of the vegetable broth. Salt and pepper to taste.
Cover and reduce heat to simmer until the orzo is al dente, stirring often to prevent sticking. (Add more broth if needed)
Remove from heat, add the can of chickpeas and the baby spinach. Cover and let spinach wilt, then stir and serve.