Description
Bring a cozy bowl of Chickpea Orzo to the table in under 40 minutes with this bright, hearty one-pot dinner. Tender orzo pasta, creamy chickpeas, soft veggies, and lemony herbs simmer together for a comforting vegetarian meal that tastes like it cooked all day but comes together fast. It’s an easy recipe that works for quick breakfast leftovers, easy dinner plans, healthy snack bowls, and all those weeknight dinner ideas and simple food ideas the whole family will love.
Ingredients
2 tablespoons olive oil
1 small yellow onion finely diced
3 cloves garlic minced
1 cup peeled and diced carrot or butternut squash
1 cup dry orzo pasta
1 can 15 ounces chickpeas drained and rinsed
2 tablespoons tomato paste
3 cups vegetable broth
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes optional
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper
3 cups loosely packed baby spinach roughly chopped
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/3 cup grated Parmesan cheese plus more for serving
2 tablespoons chopped fresh dill or parsley
Instructions
1. Warm the olive oil in a large deep skillet or pot over medium heat. Add the onion and carrot and cook for 4 to 5 minutes, stirring often, until the onion is soft and translucent.
2. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and the tomato paste darkens slightly.
3. Pour in the dry orzo and cook for 1 to 2 minutes, stirring, so the pasta is lightly toasted and coated in the tomato and oil.
4. Add the chickpeas, vegetable broth, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
5. Reduce the heat to a simmer, cover, and cook for 10 to 12 minutes, stirring every couple of minutes, until the orzo is tender and most of the liquid is absorbed. If the pot looks dry before the pasta is cooked, splash in a little more broth or water.
6. Stir in the chopped spinach, lemon zest, and lemon juice. Cook for 1 to 2 minutes more, just until the greens wilt and the mixture is creamy.
7. Turn off the heat and fold in the Parmesan cheese and fresh dill. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
8. Let the Chickpea Orzo sit for 2 to 3 minutes to thicken, then serve warm with extra Parmesan, fresh herbs, and lemon wedges if you like.
Notes
For the creamiest texture, keep the heat at a gentle simmer and stir often while the orzo cooks so it does not stick to the bottom of the pan or turn mushy. Add small splashes of broth as needed instead of dumping in extra liquid all at once.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7
- Sodium: 780
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 9
- Protein: 17
- Cholesterol: 8