Creamy Lemon Orzo with Chickpeas & Broccoli INGREDIENTS ¼ cup raw cashews, soaked for at least 2 hours and drained ⅓ cup water 1 tablespoon nutritional yeast 1 tablespoon + 1 teaspoon olive oil, divided 4 cups small broccoli florets sea salt and ground black pepper, to taste 1 shallot, finely diced (about ¼ cup diced shallot) 2 cloves of garlic, minced 3 sprigs of thyme, leaves minced 1 teaspoon lemon zest pinch of chili flakes (optional) ½ lb 227 grams orzo pasta 1 ½ cups cooked chickpeas, drained and rinsed (from about one 15 oz can) 2 cups vegetable stock, plus extra 1 tablespoon fresh lemon juice ¼ cup flat leaf parsley, chopped