something veggie no dairy
with Lemon Roasted Broccolini and Toasties
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
(Peut contenir : Gluten, Blé)
1 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
170 g
Orzo
(Contient: Blé)
170 g
Broccolini
113 g
Mirepoix
56 g
Jeunes épinards
1 pièce(s)
Citron
7 g
Aneth
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Blé, Sésame, Lait, Moutarde, Noix, Arachides)
1 cs
Tartinade à l'ail
(Contient: Soya Peut contenir : Lait, Sulfites)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Blé, Sésame, Soya, Lait, Moutarde, Noix, Arachides)
Pas inclus dans votre livraison
1 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Heat a large pot (same for 4 servings) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, orzo and mirepoix.
- Season with Zesty Garlic Spice Blend, salt and pepper.
- Cook for 2-3 min, stirring often until orzo is toasted and veggies begin to soften.
- Add chickpeas along with liquid, stock powder and 3 cups (5 cups) water. Season with salt and pepper.
- Bring to a boil over high.
- Reduce heat to medium-low. Cover and cook for 12-15 min stirring occasionally until orzo and veggies are tender.
- Meanwhile, zest, then juice lemon.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Cut broccolini into 1-inch pieces.
- Meanwhile, to an unlined baking sheet, add broccolini, lemon zest, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Wrap tightly with foil. Roast in the bottom of the oven for 8-12 min until bright green and tender-crisp.
- While broccolini roasts, roughly chop dill.
- Halve buns.
- Spread half the garlic spread on cut sides (use all for 4 servings), then arrange cut-side up on an unlined baking sheet. Toast in the top of the oven for 5-6 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Add spinach and lemon juice to soup. (Note: If you like a brothier soup, add more water 1/4 cup at a time). Season with salt and pepper. Cook for 1 minute, stirring often until spinach wilts.
- Divide soup between bowls.
- Sprinkle dill over top.
- Top with broccolini.
- Serve garlic toasties alongside.
