Garbanzo Bean, Spinach, & Tomato Orzo

Serving Size: 1 cup

Ingredients:

• 1 ½ tbsp extra-virgin olive oil
• 1 cup chopped red onion
• 6 cloves garlic, minced
• 1 cup whole-wheat orzo
• ½ cup chopped sun-dried tomatoes
• 2 ¾ cup no-salt added vegetable broth
• 2 (15 oz) cans no-salt added garbanzo beans, rinsed
• 1 tsp lemon zest
• 3 tbsp lemon juice
• ¼ tsp salt, or to taste
• ½ tsp dried oregano
• 1 (5-6 oz) package baby spinach
• ¼ cup crumbled feta cheese
• ½ cup chopped fresh basil
• ¼ cup toasted almond slivers

Directions:

1. Heat oil in a large, nonstick skillet over medium heat. Add onion; cook, stirring often, until aromatic and translucent, about 8 minutes. Stir in garlic;  stirring often, until aromatic, about 1 minute.
2. Stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. Add broth, beans, lemon juice, salt, and oregano; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer 10-15 minutes until the orzo is al dente.
3. Stir in spinach. Cook uncovered and stirring often, until spinach is wilted, about 1 minute. Remove from heat; top with feta, basil, almonds, and lemon zest.