If you don’t have time to slow-roast the broccoli and chickpeas, steam them quickly and add the seasonings at the end. Curry powders vary in the strength of their flavor, so be sure to start with less and season to taste.
1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
2. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder, salt and pepper. Roast 25-30 minutes.
3. Combine orzo with roasted broccoli and chickpeas. Stir in lemon juice, adding more to taste. Top with pine nuts.