Description
A cozy, creamy one-pot Chickpea Orzo that’s quick to make, full of Mediterranean flavors, and perfect for weeknight dinners. Packed with protein-rich chickpeas and tender orzo pasta, it’s finished with a bright touch of lemon and fresh herbs.
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
0.25 teaspoon crushed red pepper flakes (optional)
0.75 cup orzo pasta
1 can (15 oz) chickpeas, drained and rinsed
2.5 cups vegetable broth
0.25 cup grated Parmesan cheese
0.5 lemon, juiced
Salt and pepper to taste
Fresh parsley or dill, chopped, for garnish
Instructions
1. In a medium pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Stir in the minced garlic, oregano, paprika, and red pepper flakes, and sauté for 1 minute more.
3. Add the orzo and chickpeas, coating them in the spices. Toast for 1–2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes until the orzo is tender.
5. Remove from heat and stir in Parmesan cheese and lemon juice. Season with salt and pepper.
6. Garnish with fresh parsley or dill and serve warm.
Notes
Use nutritional yeast for a vegan version.
Add greens like spinach or kale during the last few minutes of cooking.
Reheat with extra broth or water to maintain creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg
Keywords: chickpea orzo, one pot dinner, vegetarian pasta