Description
1 cup orzo pasta
1 can (15 oz) garbanzo beans, drained and rinsed
1/2 cup goat cheese, crumbled
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Directions
Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the garbanzo beans, garlic powder, red pepper flakes, and oregano. Cook for 3–4 minutes until the
beans are heated through and slightly crispy.
Add the cooked orzo to the skillet and toss to combine with the beans and spices. Season with salt and pepper.
Stir in the crumbled goat cheese, allowing it to melt slightly into the pasta.
Garnish with fresh parsley and serve warm.
Prep Time: 5 minutes, Cooking Time: 10 minutes, Total Time: 15 minutes, Kcal: 350 per serving, Servings: 4
Step-by-Step Guide
1. Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions, typically 8-10 minutes, until it is al dente. Once cooked, drain the orzo in a colander and set it aside.
2. While the pasta cooks, drain and rinse the can of garbanzo beans thoroughly. Pat them dry with a paper towel to help them crisp up better in the skillet.
3. Heat the extra virgin olive oil in a large skillet over medium heat. Add the dried garbanzo beans, garlic powder, red pepper flakes (if using), and oregano. Cook for 3-4 minutes, stirring occasionally, until the beans are warmed through and have developed a slightly crispy exterior.
4. Add the drained orzo pasta to the skillet with the beans. Gently toss everything together until the orzo is well-coated with the oil and spices. Season generously with salt and black pepper to taste.
5. Remove the skillet from the heat. Add the crumbled goat cheese and stir gently. The residual heat will soften the cheese, creating a creamy sauce that clings to the pasta and beans.
6. Transfer the mixture to a serving dish. Garnish generously with freshly chopped parsley before serving immediately.
Serving Suggestions
This creamy orzo with garbanzo beans is a versatile dish. For a light meal, serve it alongside a simple arugula salad with a lemon vinaigrette. To make it more substantial, pair it with grilled chicken, shrimp, or roasted vegetables like zucchini and bell peppers. It also works wonderfully as a warm side dish at a potluck or picnic.
How-to Summary
Cook orzo pasta until al dente. In a skillet, sauté rinsed garbanzo beans with oregano, garlic powder, and red pepper flakes in olive oil until slightly crispy. Combine the beans with the cooked orzo in the skillet. Season with salt and pepper. Off the heat, stir in crumbled goat cheese until creamy. Garnish with fresh parsley and serve.
Frequently Asked Questions
Can I use a different type of pasta? Yes, small pasta shapes like ditalini, small shells, or even couscous would work well as substitutes for orzo.
Is there a substitute for goat cheese? Absolutely. For a similar tangy creaminess, try feta cheese. For a milder flavor, ricotta or a soft goat cheese alternative would work.
How can I make this dish vegan? Omit the goat cheese. For creaminess, stir in a few tablespoons of nutritional yeast or a dollop of vegan pesto at the end.
Can I prepare this dish ahead of time? You can, but note that the orzo may absorb moisture. Store components separately and combine gently, adding a splash of olive oil or broth when reheating to refresh it.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little water or broth to prevent drying out.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy when combined with the other ingredients. Do not add the goat cheese while the skillet is still on direct heat, as it can become oily and separate instead of melting into a creamy sauce. Ensure your garbanzo beans are well-drained and patted dry; wet beans will steam instead of getting slightly crispy in the skillet.
Conclusion
This orzo with garbanzo beans and goat cheese is a testament to how a few simple, quality ingredients can create a meal that is far greater than the sum of its parts. It’s quick, satisfying, and endlessly adaptable to your taste preferences and dietary needs. Perfect for a busy weeknight yet elegant enough for casual entertaining, this recipe is sure to become a reliable favorite in your cooking repertoire.
