Greek Lemon, Chickpea & Feta Risoni

Nutrition per serving

Ingredients

• Pasta Risoni n°26
• Chick Peas
• Zucchini
• Tomato, cherry, raw
• Baby leaf spinach
• Greek Feta Cheese
• Roti Garlic
• Olive Oil
• Delight vegetable stock
• Lemon Juice
• Oregano, dried
• Pepper, black, ground

Instructions

1. 1.Cut the zucchini into small cubes. Halve the cherry tomatoes, finely chop the garlic, drain and rinse the chickpeas, and crumble the feta.
2. 2.Heat the olive oil in a saucepan over medium heat. Add the zucchini and cook for 3–4 minutes until lightly golden.
3. 3.Stir in the garlic and halved cherry tomatoes. Cook for 2 minutes until fragrant and slightly softened.
4. 4.Add the risoni and vegetable stock. Bring to a gentle simmer and cook for 8–10 minutes, stirring regularly, until the pasta is tender. Add a little water if necessary.
5. 5.Stir in the chickpeas, baby spinach, dried oregano and lemon juice. Cook for another 2 minutes until the spinach wilts and everything is heated through.
6. 6.Remove from the heat, crumble the feta over the top and season with black pepper. Serve warm.