Marry Me Chickpeas and Orzo
A creamy one-pan Marry Me Chickpeas and Orzo recipe made with chickpeas, sun-dried tomatoes, and spinach.
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 sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- 1/2 cup heavy cream
- 2 handfuls fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
- Fine sea salt
- Freshly ground black pepper
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Add shallot, garlic, and red pepper flakes. Sauté for about 3 minutes until fragrant.
- Stir in chickpeas, vegetable broth, orzo, sun-dried tomatoes, and Italian seasoning.
- Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer.
- Cook, stirring frequently, until the orzo is just shy of al dente.
- Add heavy cream, spinach, Parmesan, and basil. Stir well to combine.
- Continue cooking for 2–3 minutes until spinach wilts and the orzo becomes tender.
- Taste and adjust seasoning with salt and pepper.
- Serve warm and enjoy this delicious Marry Me Chickpeas and Orzo.
Notes
- For extra richness, add a splash more cream before serving.
- Serve with crusty bread or a light salad for a complete meal.
- You can substitute kale for spinach if preferred.