Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for another minute until fragrant.
- Mix in tomato paste, oregano, and thyme, cooking for 1-2 minutes to meld the flavors.
- Add chopped sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil, then reduce heat to simmer for 10-12 minutes.
- Stir in green olives, coconut cream, and baby spinach, allowing the spinach to wilt for 2-3 minutes.
- Taste and adjust seasoning as desired, then serve warm with crusty bread.
Nutrition
Notes
Serve with warm crusty bread for dipping to create a complete comfort meal.
