Mediterranean Chickpea Orzo

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 6-8 minutes, then drain.

Meanwhile drain and rinse chickpeas, then pat dry with a paper towel. Place on a baking sheet and toss with a large drizzle of olive oil, Mediterranean spice, ½ tsp smoked paprika (we’ll use more later), salt, and pepper. Roast chickpeas in oven until toasted, 8-10 minutes.

Pick mint leaves from stems; discard stems. Roughly chop leaves. Return drained orzo to empty pot, then stir in mint and a drizzle of olive oil. Set aside.

In a small bowl, stir together sour cream, half the feta, ¼ tsp smoked paprika (you’ll have some left over), and 1 TBSP water. Season with salt and pepper. Once chickpeas are done roasting, remove from oven and stir into orzo in pot. Season with salt and pepper.