Description
Mediterranean magic unfolds in this one-pot chickpea orzo, blending hearty legumes with delicate pasta. Creamy, herbal notes dance through each forkful, promising a simple yet sophisticated meal that transports you to sunny coastal landscapes.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups orzo pasta
- 1 (15-ounce) can chickpeas, drained and rinsed; half smashed, half whole
- 2 cups vegetable broth
- 2 cups half and half or heavy cream
- 3 cups baby spinach
- 3/4 cup grated Parmesan or Pecorino cheese
Aromatics and Seasonings:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 large lemon, zested and juiced
- Salt and freshly cracked black pepper, to taste
Optional and Garnish Ingredients:
- 1/3 cup white wine (optional)
- Fresh basil or dill, chopped, for garnish
- Cherry tomatoes, halved, for garnish (optional)
Instructions
- Warm olive oil in a spacious cooking vessel over moderate temperature, introducing diced onions and transforming them into a soft, translucent state within approximately three minutes.
- Introduce minced garlic and optional crushed red pepper flakes, allowing aromatics to release their fragrant essence for roughly one minute.
- Gently incorporate orzo, lightly toasting the pasta grains to enhance their nutty undertones for a brief one to two minutes.
- Deglaze the pan with white wine, permitting the liquid to reduce by half and concentrate its flavor profile.
- Stream vegetable broth and cream into the mixture, elevating heat to achieve a robust boil before reducing to a gentle simmer. Intermittently stir the contents, monitoring orzo’s progression toward al dente texture while liquid gradually absorbs.
- Integrate both smashed and whole chickpeas, continuing cooking until pasta reaches optimal tenderness and the overall consistency transforms into a luxurious, creamy canvas. Adjust moisture levels by introducing additional water if required.
- Extinguish heat source and fold in grated cheese, bright lemon zest, and citrusy juice. Season with salt and freshly ground black pepper to personal preference.
- Incorporate fresh spinach leaves, allowing them to wilt and integrate seamlessly into the creamy landscape.
- Embellish the dish with fragrant chopped herbs like basil or dill, and optionally scatter halved cherry tomatoes for visual and flavor complexity. Serve immediately while maintaining optimal warmth.
Notes
- Customize the heat level by adjusting red pepper flakes for a mild or spicy kick.
- Transform this dish into a gluten-free option by substituting orzo with quinoa or rice.
- Create a dairy-free version by using coconut cream and nutritional yeast instead of half and half and cheese.
- Boost protein content by adding extra chickpeas or incorporating grilled chicken for non-vegetarian preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 40 mg