Join KindChef Deb to make a Lemon Orzo Pasta Salad by Rainbow Plant Life (https://rainbowplantlife.com/lemon-orzo-pasta-salad/). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Lemon Orzo Pasta Salad
Spiced Chickpeas
- 3 (15-ounce) cans chickpeas, drained and rinsed
- 3 Tbsp extra virgin olive oil
- 1 Tbsp kosher salt
- 1½ teaspoon dried oregano
- 1½ teaspoon sweet or hot paprika
- 3/4 teaspoon dried thyme
- 3/4 teaspoon onion powder
Basil Gremolata
- 3 3/4 cups loosely packed fresh basil leaves, chopped
- 3 medium or large lemons, zested
- 3 garlic cloves, minced or grated
- Flaky sea salt
Orzo Ingredients
- 36 ounces orzo
- 3/4 cup extra virgin olive oil
- 1 head garlic, thinly sliced (as evenly as possible)
- 3/4 cup pine nuts
- 6 Tbsp chopped preserved lemon peel (see Note 1 for sub)
- 3 teaspoon Aleppo pepper (or 3/4 tsp red pepper flakes; see Note 2)
- Kosher salt or sea salt and freshly cracked black pepper
- 24 oil-packed sundried tomatoes, chopped
- 9 big handfuls baby spinach, roughly chopped (can use Kale)
INSTRUCTIONS
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Make the Spiced Chickpeas. Transfer the chickpeas to a clean dish towel. Gently rub to dry them of as much as you can without smushing them.
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Heat a large sauté pan or frying pan over medium-high heat with the 1 tablespoon oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 minutes to allow some browning. Toss and cook for another 3 to 5 minutes, or until chickpeas are golden brown and blistered in spots.
Note: If using a nonstick pan, the chickpeas may take longer to get browned.
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Add the kosher salt, oregano, paprika, thyme, and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 30 seconds, stirring constantly to coat the chickpeas and to prevent spices from burning. Remove from the heat and set aside.
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Make the basil gremolata. In a small bowl, combine the chopped basil, the lemon zest, minced garlic, and a few pinches of flaky salt. Set aside for the last step.
Juice the lemon to get 6 Tbsp; set aside for the last step.
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Cook the orzo. Bring a large pot of water to a boil and salt generously. Add the orzo and cook according to the box instructions until just al dente (don’t cook until soft; it will continue cooking in the sauce).
Drain the orzo in a colander fitted over a bowl, reserving 2 cups of the cooking water.
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Return the pan used for the chickpeas to the stove but don’t turn on the heat yet. Add the 3/4 cup olive oil, sliced garlic, and pine nuts.
Turn the heat to medium-low. Stir occasionally and use a spatula to separate the garlic slices as needed. Once they start to sizzle, stir frequently to encourage even cooking and prevent the garlic from browning. Cook for 5 to 6 minutes, or until most of the garlic and pine nuts turn golden.
Add the chopped preserved lemon peel and chili flakes. Cook for 1 minute, stirring constantly to prevent burning. Season with a pinch of salt and pepper.
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Add 3/4 cup pasta water to the pan and whisk to combine. Add in the hot orzo and chopped sun-dried tomatoes, tossing to combine (with tongs or a sturdy silicone spatula). Add more pasta water as needed to bring the sauce together and/or if the orzo sticks a lot.
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Add in the spinach/Kale and 6 Tbsp lemon juice and toss gently until wilted. Add in the spiced chickpeas and toss to warm.
Take off the heat. Add the basil gremolata and toss gently. Taste for seasonings, adding lemon juice or salt as needed.
NOTES
- If you don’t have preserved lemons, use 3 Tbsp lemon zest instead (the zest in 3 med or large lemon).
- Aleppo pepper is considerably spicy than crushed red pepper flakes, so if using the latter, start with 3/4 tsp, then add more to taste.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Lemon Orzo Pasta Salad” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). leave in freezer outside front door. NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293)
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Monday-Friday 8am-4pm and Saturdays 6am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
