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Orzotto with Chick-Peas

Ingredients (use vegan versions): 2 tablespoon olive oil 1 medium-large onion, chopped 2 teaspoon minced fresh rosemary or 1 teaspoon crumbled, dried 2- 16 oz. cans chick-peas, drained and rinsed 1- 16 oz. can tomatoes, chopped with juice 1-1/4
cups (1/2 pound) orzo salt 1/4 cup chopped fresh parsley freshly ground black pepper to taste Directions: Heat oil in large skillet. Saute onion and rosemary for about 10 minutes until onion is golden. Add chick-peas; cook about 5 more minutes. Add tomatoes; simmer for about 10 minutes until softened. Meanwhile, cook orzo in a 4-quart pot of salted water for 6 minutes, until slightly undercooked. Drain; add to chick-pea mixture. Cook over low heat for about 5 minutes, until orzo is tender. Stir in parsley and season with pepper. Serve. Note: sometimes it's necessary to add a little of the pasta cooking water if it's getting too dry. Serves: more Free recipe and All Free recipe

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