Greek Garden Oven-Baked Orzo

INGREDIENTS:

• 2 tablespoons Solspring^® Biodynamic^® Coconut Oil
• ½ tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• 1 medium red onion, sliced
• 4 cloves garlic, minced
• 1 Tbsp. dried oregano
• 1 red bell pepper, chopped
• 2 cups baby spinach or kale (ribs removed), chopped
• 1 cup olives, pits removed
• 1 ¼ cups chickpea “risoni” or whole grain orzo
• 1 jar Solspring^® Biodynamic^® Garden Vegetable Pasta Sauce
• 1 ½ cups cooked chickpeas (about 1 can)
• 3 cups vegetable broth
• 2 tsp. Solspring^® Organic Fermented Black Garlic Purée
• 4 lemon slices
• 3 Tbsp. Cooking oil of your choice, plus more for garnish
• Plant-Based Feta cheese
• Handful of Dill
• Solspring^® Biodynamic Whole Black Peppercorn

INSTRUCTIONS:

1. Preheat your oven to 400°F
2. In a large dutch oven (or something similar), melt the oil over medium heat, add the onion and salt. Stir well to coat, then cook for 5-7 minutes until the onions are translucent.
3. Add the garlic and cook for 2 minutes until fragrant. Add the oregano, red pepper, and greens of choice, and sauté for 5 minutes or until the greens are wilted.
4. Add the orzo, tomato sauce, chickpeas, broth, black garlic and lemon slices. Bring to a simmer.
5. Place in the oven, and bake for 15-20 minutes until the risoni is soft (cooking times will vary depending on the type of pasta).
6. Remove from the oven, and let cool for a few minutes.
7. Drizzle liberally with cooking oil of your choice, then crumble feta over the top, and sprinkle with dill. Serve with a squeeze of lemon and freshly cracked black pepper.