Measure 2 Tbsp olive oil with Adjustable Measure Spoons into the 6- Qt Enamel Cast Iron Dutch Oven and heat for a few minutes
1
Chop 1 onion (I use Sweet Vidalia) with the Manual Food Processor
2
Chop 2 different colored bell peppers in the MFP
3
Add onions & peppers to the 6 Qt Enamel Cast Iron Dutch Oven and cook 3 minute until softened
4
Measure & add 2 Cups of broth with the Easy Read 4 Cup Measuring Cup (I use chicken broth)
5
Use Measuring Cup Set to add 2 cups of orzo pasta
6
Open 1 can of fire-roasted diced tomatoes with the 2759 Pampered Chef Smooth Edge Can Opener. Add undrained to the pot.
7
Rinse 1 can of chickpeas with the Easy-Read Measuring Colander and add to the pot.
8
Measure 2 Tbsp Greek Rub and add to pot
9
Measure 1/4 tsp of red pepper flakes and add to mixture
10
Remove from heat and stir in 5 Oz of baby spinach leaves
11
Cover and bake at 400 degrees for 12-14 minutes
12
Use Scoop & Serve Spatula to ladle out portions into bowls
13
Sprinkle on some feta and enjoy!
14
What you'll need
Affiliate Disclosure: I may earn commissions for purchases made through links in this Jumprope.
Adjustable Measure Spoons
Adjustable Measure Spoons
6 Qt Enamel Cast Iron Dutch Oven
Buy
Manual Food Processor
Buy
Manual Food Processor
Buy
Manual Food Processor
Buy
6 Qt Enamel Cast Iron Dutch Oven
Buy
Easy Read 4 Cup Measuring Cup
Buy
Easy Read 4 Cup Measuring Cup
Buy
Measuring Cup Set
Buy
Measuring Cup Set
Buy
2759 Pampered Chef Smooth Edge Can Opener
Buy
2759 Pampered Chef Smooth Edge Can Opener
Buy
Easy Read Measuring Colander
Buy
1
Easy Read Measuring Colander
Buy
1
Greek Rub
Buy
Greek Rub
Buy
1
Scoop 'n Serve Spatula
Buy
Scoop 'n Serve Spatula
Buy
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.