Description
1 cup orzo pasta
1 can (15 oz) chickpeas, drained and rinsed
2 cups vegetable broth
1 can (14.5 oz) diced tomatoes
3 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup grated Parmesan cheese (or vegan alternative)
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Directions
In a large pot or deep skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Stir in the orzo and cook for another 1–2 minutes until slightly toasted.
Add the chickpeas, diced tomatoes (with juices), vegetable broth, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
Bring to a simmer and cook for about 10–12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Remove from heat and stir in lemon juice and Parmesan cheese.
Garnish with fresh parsley before serving.
Prep Time: 5 minutes, Cooking Time: 15 minutes, Total Time: 20 minutes, Kcal: 350 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect One-Pot Orzo with Chickpeas every time.
- Toast the Aromatics: Heat the olive oil in your pot over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning, until it becomes fragrant.
- Toast the Orzo: Add the dry orzo pasta to the pot. Stir continuously for 1-2 minutes. You’ll notice it becoming slightly golden and smelling nutty. This step adds depth of flavor.
- Combine Ingredients: To the toasted orzo, add the drained chickpeas, the entire can of diced tomatoes (including the liquid), vegetable broth, smoked paprika, dried oregano, red pepper flakes, salt, and black pepper. Stir everything thoroughly to combine.
- Simmer to Perfection: Bring the mixture to a lively simmer. Then, reduce the heat to medium-low. Let it cook uncovered for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. Cook until the orzo is al dente and most of the liquid is absorbed, leaving a creamy sauce.
- Finish and Garnish: Remove the pot from the heat. Immediately stir in the lemon juice and grated Parmesan cheese until the cheese melts into the sauce. Finally, top with the freshly chopped parsley.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a complete meal, serve it alongside a crisp arugula salad with a lemon vinaigrette. It also makes an excellent side to grilled chicken, fish, or roasted vegetables like zucchini and bell peppers. For a touch of freshness, add a dollop of tzatziki or plain Greek yogurt on top.
How-to Summary
Sauté garlic, toast orzo, then add remaining ingredients (chickpeas, tomatoes, broth, spices). Simmer for 10-12 minutes until orzo is tender. Finish with lemon juice, Parmesan, and parsley.
Frequently Asked Questions
Can I use a different pasta? Yes, but cooking times will vary. Small pastas like ditalini or small shells work well. Avoid long pasta shapes.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of broth or water to loosen the sauce.
Is this recipe gluten-free? Traditional orzo is made from wheat. To make it gluten-free, substitute with a certified gluten-free small pasta or rice.
Can I make this recipe vegan? Absolutely. Simply omit the Parmesan cheese or use a high-quality vegan Parmesan alternative.
My orzo is sticking to the pot. What did I do wrong? The heat may be too high. Ensure you’re at a gentle simmer, not a rolling boil, and stir more frequently during the cooking process.
Common Mistakes to Avoid
- Skipping the Orzo Toast: Not toasting the orzo briefly misses an opportunity to develop a richer, nuttier flavor base for the dish.
- Overcooking the Orzo: Cook just until al dente, as it will continue to absorb liquid and soften slightly after you remove it from the heat.
- Using Water Instead of Broth: Vegetable broth is essential for building a flavorful cooking liquid. Water will result in a bland final product.
- Forgetting to Stir: Stirring occasionally is crucial to prevent the orzo from clumping and sticking to the bottom of the pot.
Conclusion
This One-Pot Orzo with Chickpeas is the ultimate solution for a busy weeknight. It delivers maximum flavor with minimal cleanup, combining protein-rich chickpeas, hearty orzo, and vibrant spices in a single pot. It’s a forgiving, adaptable recipe that proves a satisfying and delicious meal doesn’t have to be complicated. Give it a try for a simple, comforting dish that will quickly become a household favorite.
