Try adding diced chorizo or roasted chicken for a non-veggie option. Chickpeas can be replaced with cannellini or kidney beans too.
1 cauliflower, cut into florets
400g can chickpeas, drained and rinsed
2 cloves garlic, sliced
1 tsp LoSalt
1½ tbsp extra virgin olive oil
150g orzo pasta
500ml very low salt vegetable stock, hot
2 tbsp chopped parsley
2 tbsp chopped coriander
1. Preheat the oven to 200oC, gas mark 6.
2. Place the cauliflower, chickpeas and garlic in a roasting tin, toss in the LoSalt, oil and a little black pepper, roast for 10 minutes.
3. Stir in the orzo and stock and cook for 15 minutes, stirring halfway through.
4. Stir in the spinach and herbs and cook for a further 5 minutes until wilted.