Lemony Orzo with Chickpeas and Spinach

Instructions

1. 1

   Cook the diced shallot in the oil in a deep skillet for 2 minutes, then add the garlic and the dry orzo and toast 2 minutes.

2. 2

   Add the broth, bring to a boil, then simmer 10-12 minutes, stirring often, until the orzo is tender and creamy.

3. 3

   Stir in the drained chickpeas and spinach until wilted.

4. 4

   Finish with the zest and juice of the lemon, chopped dill, salt and pepper.

5. 5

   Add a splash of water if it gets too thick. Kids usually love it plain before the herbs go in.