Instructions:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely diced shallots and sauté for about 3-4 minutes until they become translucent. Then, add the minced garlic and sauté for another minute until fragrant.
• Stir in the nutritional yeast, onion powder, garlic powder, lemon zest, and optional ground chilies or chili flakes. This will create a lovely aromatic base for your dish.
• Add the light miso and Dijon mustard to the pot, stirring well to combine. This will give a beautiful depth of flavor to the dish.
• Stir in the dry orzo pasta and cooked chickpeas. Mix everything thoroughly so that the orzo is well coated with the flavorful mixture.
• Add the vegetable stock and water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 10-12 minutes, or until the orzo is cooked al dente.
• Once the orzo is cooked, stir in the chopped artichoke hearts and baby spinach. Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.
• Stir in the non-dairy milk, lemon juice, and vegan Worcestershire sauce. Season with sea salt and black pepper to taste. Give everything a good mix and adjust seasonings as desired.
• Ladle the creamy orzo into bowls and enjoy your delicious One-Pot Spinach Artichoke Orzo with Chickpeas (Vegan). It’s perfect as is, or topped with some extra lemon zest or a sprinkle of nutritional yeast for added flavor!