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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. orzo
- 1 1/4 cups loosely packed fresh basil leaves (20g, chopped)
- 6 garlic cloves (5 cloves thinly sliced and 1 clove grated or crushed through a press)
- 1 Tbsp. lemon zest
- coarse sea salt (or Flaky)
- 1/4 cup extra virgin olive oil
- 2 Tbsp. lemon peel (chopped preserved, optional; see note below*)
- 1 tsp. aleppo pepper (or 1/4 to 1/2 teaspoon red pepper flakes**)
- kosher salt (or sea salt)
- freshly cracked black pepper
- 2 Tbsp. freshly squeezed lemon juice
- 8 oil (packed sundried tomatoes, 48g, chopped)
- 3 cups baby spinach (roughly chopped)
- 1/4 cup pine nuts (toasted***)
- 15 oz. chickpeas (rinsed and drained)
- 2 tsp. extra virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. dried oregano
- 1/2 tsp. paprika
- 1/4 tsp. dried thyme
- 1/4 tsp. onion powder
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NutritionView More
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900Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories900Calories from Fat470 |
% DAILY VALUE |
Total Fat52g80% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium1330mg55% |
Potassium640mg18% |
Protein19g |
Calories from Fat470 |
% DAILY VALUE |
Total Carbohydrate94g31% |
Dietary Fiber9g36% |
Sugars3g |
Vitamin A60% |
Vitamin C40% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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