Marry Me Chickpeas and Orzo
A creamy, flavorful, and incredibly satisfying one-pot pasta dish featuring tender orzo, protein-packed chickpeas, and a luscious, savory sauce. Perfect for a quick weeknight meal or an impressive dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 0.5 cup orzo pasta
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz, undrained
- 1 can chickpeas 15 oz, rinsed and drained
- 2 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes optional
- 0.25 cup fresh basil chopped, for garnish
- 0.25 cup fresh parsley chopped, for garnish
- salt to taste
- black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the orzo pasta, diced tomatoes (undrained), rinsed chickpeas, vegetable broth, dried oregano, and red pepper flakes (if using). Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally.
- Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring, until the sauce is creamy and heated through.
- Season with salt and black pepper to taste.
- Garnish with fresh basil and parsley before serving.
Notes
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.