Description
A hearty and flavorful One Pot Chickpea Orzo that combines tender orzo pasta with chickpeas, spinach, and aromatic spices. This Mediterranean-inspired vegetarian dish is quick to make and perfect for a nutritious weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1/2 cup canned diced tomatoes (with juice)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese (optional)
- Juice of 1/2 lemon
Instructions
- Heat the olive oil: Heat olive oil in a large skillet or saucepan over medium heat.
- Sauté onions: Add the chopped onion and sauté for 3–4 minutes until softened.
- Add garlic: Stir in the garlic and cook for another 30 seconds until fragrant.
- Toast the orzo: Add the orzo and cook for 1–2 minutes, stirring frequently to lightly toast the pasta.
- Add liquids and spices: Pour in the vegetable broth, diced tomatoes, chickpeas, oregano, smoked paprika, salt, and pepper. Stir well and bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Add spinach: Stir in the baby spinach and cook for 2–3 minutes until wilted.
- Finish and serve: Remove from heat, add lemon juice, and sprinkle with Parmesan cheese if using. Serve warm.
Notes
- This dish is easy to customize—try adding chopped zucchini or bell peppers for extra veggies.
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- Leftovers store well and make a great next-day lunch.
