Description
This creamy Tuscan Chickpeas & Orzo is a quick and flavorful vegetarian dish combining tender orzo pasta with hearty chickpeas, sun-dried tomatoes, and fresh spinach in a rich, creamy sauce. Perfect for a wholesome weeknight dinner, it’s easy to prepare in just 30 minutes and offers a comforting blend of Italian-inspired flavors.
Ingredients
Scale
Pastas and Legumes
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
Vegetables and Herbs
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- Fresh basil, chopped (optional, for garnish)
Liquids and Dairy
- 1/2 cup heavy cream (or coconut cream for dairy-free option)
- 1/4 cup vegetable broth (or chicken broth)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Seasonings
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Cook the orzo pasta according to package instructions in boiling salted water until al dente. Drain well and set aside.
- Sauté Onions: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, making sure not to burn it.
- Combine Vegetables and Herbs: Add the chickpeas, chopped sun-dried tomatoes, fresh spinach, dried oregano, and dried basil to the skillet. Cook for 2 to 3 minutes until the spinach starts to wilt and the ingredients are well combined.
- Create the Creamy Sauce: Pour in the heavy cream and vegetable broth, stirring gently to combine all ingredients. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the sauce to thicken slightly.
- Season and Mix: Season the sauce with salt and pepper to taste. Stir in the cooked orzo pasta, mixing thoroughly until the orzo is fully coated in the creamy sauce.
- Serve and Garnish: Remove the skillet from heat and serve immediately. Optionally, garnish with grated Parmesan cheese and fresh chopped basil for added flavor and presentation.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan cheese.
- You can use chicken broth instead of vegetable broth if not vegetarian.
- Sun-dried tomatoes add a tangy depth, but you could substitute with roasted red peppers if preferred.
- If you like a spicier dish, add a pinch of red pepper flakes when sautéing the onions.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
