Description
1 cup orzo pasta
1 tbsp olive oil
1 can (15 oz) chickpeas, drained and rinsed
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper to taste
¾ cup ricotta cheese
Zest and juice of 1 lemon
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tbsp olive oil (for finishing)
Directions:
Preheat the oven to 400°F (200°C). Pat the chickpeas dry, then toss with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread on a baking
sheet and roast for 20-25 minutes until crispy.
Cook the orzo according to package instructions. Drain and set aside.
In a large bowl, mix ricotta, lemon zest, lemon juice, and Parmesan cheese.
Stir the cooked orzo into the ricotta mixture until well combined.
Fold in the fresh parsley and basil.
Serve the creamy orzo topped with crispy chickpeas and a drizzle of olive oil. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 400°F (200°C). Thoroughly pat the chickpeas dry with a paper towel—this is crucial for crispiness. Toss them with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through.
While the chickpeas roast, bring a pot of salted water to a boil and cook the orzo according to package directions, usually 8-10 minutes. Once al dente, drain it well. In a large mixing bowl, combine the ricotta, lemon zest, lemon juice, and grated Parmesan. Stir vigorously until smooth and creamy. Add the warm, drained orzo to the ricotta mixture and fold until every grain is coated. Finally, gently fold in the chopped fresh parsley and basil.
Serving Suggestions
This versatile dish can be served warm, at room temperature, or even chilled. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette. It makes an excellent side dish for grilled chicken or fish. For a vegetarian feast, serve alongside roasted vegetables like zucchini or cherry tomatoes. Garnish with extra fresh herbs, a sprinkle of red pepper flakes for heat, or additional Parmesan cheese.
How-to Summary
In short: roast seasoned chickpeas until crispy. Cook orzo. Mix ricotta, lemon, and Parmesan into a sauce. Combine orzo with sauce and herbs. Top with chickpeas and a final drizzle of olive oil.
Frequently Asked Questions
Can I use a different pasta? Yes. Small pastas like ditalini, small shells, or even couscous work well, though cooking times will vary.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave, adding a splash of water or broth to refresh the creaminess.
Is there a substitute for ricotta? Full-fat cottage cheese blended until smooth, or a soft goat cheese, can be used for a different but delicious flavor profile.
My chickpeas aren’t getting crispy. Why? The most common reason is not drying them enough before roasting. Ensure they are thoroughly patted dry and not overcrowded on the pan.
Can I make this dish ahead of time? You can mix the orzo and cheese sauce ahead, but add the fresh herbs and crispy chickpeas just before serving to maintain the best texture and flavor.
Common Mistakes to Avoid
- Not drying the chickpeas, leading to steaming instead of roasting.
- Overcooking the orzo, which can make the final dish mushy.
- Adding the chickpeas to the orzo mix too early, causing them to lose their crunch.
- Using cold ricotta straight from the fridge, which won’t blend as smoothly with the warm pasta.
- Skipping the fresh lemon zest, which provides essential bright flavor that juice alone cannot.
Conclusion
This creamy orzo with crispy chickpeas is a standout recipe that masterfully combines comforting textures and vibrant flavors. The rich, lemony cheese sauce clings to the tender pasta, while the spiced chickpeas add a satisfying crunch. It’s a surprisingly simple dish that feels elegant and is endlessly adaptable to your pantry and preferences. Perfect for a quick weeknight dinner or a potluck contribution, it’s sure to become a regular in your meal rotation.
