Creamy Parmesan Orzo with Spinach and Broccoli

2 cups vegetable broth

1 cup almond milk (or other plant-based milk)

1 cup orzo pasta

1 cup Parmesan cheese

4 oz. roughly chopped baby spinach

1 medium broccoli head, chopped into bite-size pieces

1/2 tsp. salt or to taste

1/2 tsp. pepper or to taste

1 can of chickpeas (15 oz)

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Makes 4 servings

1. Combine the vegetable broth and milk in a medium saucepan and bring to a boil.

2. Add the orzo and cook for 8-10 minutes, stirring occasionally.

3. Meanwhile, steam the broccoli for 10 minutes or until tender.

4. Prep the chickpeas: Heat a medium pan on medium-high, add the chickpeas and let toast until they are lightly browned.

5. Back to the orzo, reduce the heat to medium-low and add the Parmesan, spinach and broccoli. Keep cooking for about 3 minutes, until the spinach wilts down.

6. Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat. Top with chickpeas. Serve.