# Components:
→ Pasta
01 - 1 cup orzo pasta
02 - 2 quarts water
03 - 1/2 teaspoon salt
→ Chickpeas
04 - 1 can (15 ounces) chickpeas, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon cayenne pepper
08 - 1/4 teaspoon salt
→ Vegetables
09 - 1 red bell pepper, diced
10 - 1 small zucchini, diced
11 - 1 cup sugar snap peas, trimmed
12 - 3 green onions, sliced
→ Sauce
13 - 3 tablespoons soy sauce (or tamari for gluten-free)
14 - 2 tablespoons water
15 - 1 tablespoon chili garlic sauce or sambal oelek
16 - 1 tablespoon maple syrup or agave
17 - 2 teaspoons rice vinegar
18 - 4 cloves garlic, minced
19 - 1 tablespoon fresh ginger, finely grated
→ Garnish
20 - 2 tablespoons fresh cilantro or parsley, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lemon or lime wedges, optional
# Directions:
01 - Bring 2 quarts of salted water to a boil in a large pot. Add orzo and cook until al dente, about 8–10 minutes. Drain thoroughly, rinse under cold water, and set aside.
02 - While orzo cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add chickpeas, smoked paprika, cayenne, and salt. Sauté for 5–6 minutes until chickpeas are golden and slightly crisp. Transfer to a plate and set aside.
03 - In the same skillet, add a small amount of oil if necessary. Add diced red bell pepper, zucchini, and sugar snap peas. Stir-fry for 3–4 minutes until just tender, maintaining vibrant color.
04 - Add sliced green onions, minced garlic, and grated ginger to the skillet. Sauté for 1 minute until fragrant.
05 - In a mixing bowl, whisk together soy sauce, water, chili garlic sauce, maple syrup, and rice vinegar until well combined.
06 - Return sautéed chickpeas to the skillet, add cooked orzo, and pour the sauce over all ingredients. Toss thoroughly and stir-fry for 2–3 minutes until heated through and flavors meld.
07 - Taste and adjust sauces or seasoning as preferred. Remove skillet from heat.
08 - Divide among plates and garnish with chopped fresh herbs, toasted sesame seeds, and a squeeze of lemon or lime as desired.
