Chop the broccolini into small pieces, separating the stems from the florets, and set aside.
In a large pan over medium heat, add the olive oil and onion. Cook for 5 minutes.
Add the garlic and broccolini stems, and cook for another 2 minutes.
Stir in the orzo, chickpeas, chili flakes, a pinch of salt and pepper, and the vegetable broth. Cover and cook for 10 minutes, stirring regularly.
Meanwhile, make the sauce: Blend the walnuts, nutritional yeast, basil, and soy milk until smooth.
Pour the sauce into the pan along with the broccolini florets. Cook uncovered for 5 minutes, stirring regularly.
Stir in the kale and cook until just wilted. Finish with a squeeze of lemon juice and adjust salt and pepper to taste. Optionally, garnish with lemon zest, extra chili flakes, chopped walnuts, and fresh basil. Enjoy!
Video
Notes
For a pretty finish, top with crumbled walnuts, lemon zest, and chili flakes.
Nutritional Information - Per Serving
Calories 593kcal | Carbohydrates 66g | Protein 32g | Fat 17g | Sodium 413mg | Fiber 19g | Vitamin A 276IU | Vitamin C 67mg | Calcium 379mg | Iron 9mg