Description
Orzo:
1 cup orzo pasta
2 tbsp olive oil
1½ cups vegetable broth
½ cup whole milk or heavy cream
½ cup ricotta cheese
Zest of 1 lemon
1 tbsp lemon juice
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Garlic-Roasted Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Directions:
Roast the Chickpeas: Preheat the oven to 400°F (200°C). Pat the chickpeas dry with a paper towel. Toss with olive oil, garlic powder, smoked paprika, salt, and
black pepper. Spread them on a baking sheet and roast for 20-25 minutes, shaking halfway through, until crispy.
Cook the Orzo: In a medium saucepan, heat olive oil over medium heat. Add orzo and toast for 1-2 minutes until slightly golden. Pour in vegetable broth, bring
to a simmer, and cook until orzo is tender and liquid is mostly absorbed (about 10 minutes).
Make it Creamy: Reduce heat to low, then stir in milk (or heavy cream), ricotta cheese, lemon zest, lemon juice, garlic, salt, and black pepper. Cook for
another 2-3 minutes until creamy and well combined. Stir in Parmesan cheese and fresh parsley.
Assemble and Serve: Spoon the creamy lemon ricotta orzo into bowls and top with crispy roasted chickpeas. Serve warm.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
This guide will walk you through the process of making Creamy Lemon Ricotta Orzo with Roasted Chickpeas.
- Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Thoroughly drain and rinse the chickpeas, then pat them completely dry with a paper towel. This step is crucial for crispiness. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet.
- Roast: Spread the chickpeas in a single layer and roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy. Set aside when done.
- Toast the Orzo: While the chickpeas roast, heat olive oil in a medium saucepan over medium heat. Add the dry orzo and toast, stirring frequently, for 1-2 minutes until it becomes fragrant and lightly golden.
- Cook the Pasta: Carefully pour in the vegetable broth. Bring to a simmer, then cook for about 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Create the Sauce: Reduce the heat to low. Stir in the milk (or cream), ricotta, lemon zest, lemon juice, minced garlic, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the sauce is creamy and unified.
- Finish the Orzo: Remove the saucepan from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley until the cheese is melted.
- Assemble: Divide the creamy orzo among bowls and top generously with the crispy roasted chickpeas.
Serving Suggestions
This dish is wonderfully versatile. For a complete meal, serve it alongside a simple arugula salad with a light vinaigrette to cut through the richness. It also pairs beautifully with grilled chicken, shrimp, or roasted vegetables like asparagus or cherry tomatoes. For a fresh garnish, add extra lemon wedges, a drizzle of high-quality olive oil, or a sprinkle of red pepper flakes.
How-to Summary
In summary, this 30-minute meal involves roasting spiced chickpeas until crispy while simultaneously toasting orzo in a pot, simmering it in broth, and finishing it with a creamy, lemony ricotta and Parmesan sauce. The two components are combined just before serving for optimal texture.
Frequently Asked Questions
Can I use a different pasta? Yes, small pastas like ditalini, small shells, or even fregola sarda will work, though cooking times will vary.
How do I store and reheat leftovers? Store components separately if possible. The orzo will thicken in the fridge; reheat it gently on the stove with a splash of broth or milk to loosen it. Re-crisp chickpeas in a dry skillet or air fryer.
Is there a dairy-free alternative? For the orzo, use full-fat canned coconut milk and a vegan Parmesan. For the ricotta, a plain, firm vegan cream cheese or blended silken tofu with lemon juice can be a substitute, though the flavor will differ.
My sauce is too thick. What can I do? Simply stir in an additional splash of vegetable broth, milk, or even pasta water until you reach your desired consistency.
Can I make this ahead of time? You can prep the components ahead, but for best texture, combine them just before serving. The chickpeas are best eaten the day they are made.
Common Mistakes to Avoid
- Not Drying the Chickpeas: Skipping the step of patting the chickpeas dry will result in steaming, not roasting, leading to a soft, not crispy, texture.
- Overcooking the Orzo: Cook the orzo just until al dente in the broth, as it will continue to cook slightly when you add the creamy ingredients.
- Adding Cheese on High Heat: Always remove the pot from heat or ensure it’s on very low before adding the Parmesan to prevent it from clumping or becoming greasy.
- Crowding the Baking Sheet: Spread chickpeas in a single layer with space between them to ensure even roasting and crispiness.
Conclusion
This Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas is a perfect example of how simple ingredients can create a restaurant-quality meal at home. The combination of rich, tangy pasta and crunchy, savory chickpeas delivers a satisfying contrast in every bite. It’s a quick, elegant, and flavorful dish that is sure to become a regular in your weeknight rotation. Enjoy the process and the delicious results!
