Go Back
–+ servings
Print Recipe
4.97 from 61 votes

Marry Me Chickpeas and Orzo

This one-pot chickpeas and orzo dish is simmered in a creamy garlic sauce with sun-dried tomatoes, basil and spinach. So delicious and ready to go in 30!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: bean, kid friendly, pasta, vegetarian
Servings: 4 to 6 servings
Author: Ali

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot minced
  • 4 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 3 cups vegetable broth
  • 1 cup uncooked orzo pasta
  • 1/2 cup drained sun-dried tomatoes roughly chopped
  • 1 teaspoon Italian seasoning
  • 1/2 cup heavy cream
  • 2 large handfuls fresh baby spinach
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/4 cup roughly-chopped fresh basil leaves
  • fine sea salt and freshly-ground black pepper

Instructions

  • Sauté the aromatics. Heat olive oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.
  • Simmer. Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente. 
  • Add the remaining ingredients. Add heavy cream, spinach, Parmesan, basil and stir to combine. Continue cooking for 2 to 3 minutes, stirring frequently, until the spinach is wilted and the orzo is al dente.
  • Season. Taste and season with additional salt and pepper if needed.
  • Serve. Serve warm, garnished with an additional twist of black pepper, and enjoy!