Chop 2 bell peppers, 1 onion, and 2 garlic cloves.
In 6qt Cast Iron Dutch Oven, sauté chopped veggies in 2Tbsp olive oil until soft.
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Add 2 cups veggie or chicken broth, 1 can diced fire roasted tomatoes, 2 cups uncooked orzo pasta, and 1/4 tsp red pepper flakes.
2
Add in 1 can chickpeas, drained and rinsed, 2 Tbsp Greek Rub, and 2 tsp Bell Pepper Herb Rub.
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Bring to a simmer and stir in 5 oz. fresh baby spinach.
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Cover and bake in a 400 degree oven for 12-14 minutes.
5
Top with sliced Kalamata Olives and crumbled Feta cheese if desired.
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Enjoy! Printed recipe can be found in Pampered Chef’s Fall/Winter 2020 Season’s Best Recipe Collection. www.pamperedchef.biz/shawnwier
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