Green Olive Orzo with Sundried Tomatoes and Spinach - Iam Cooker

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons fresh oregano, roughly chopped
• 1 tablespoon fresh thyme, chopped
• 50 grams sundried tomatoes, sliced
• 400 grams canned chickpeas, drained and rinsed
• 120 grams orzo
• 1.5 litres vegetable stock
• 125 grams green olives, pitted and halved
• 120 grams coconut cream
• 30 grams baby spinach, roughly torn
• Salt and freshly ground black pepper, to taste