Chickpea Orzo Recipe (Healthy One-Skillet Dinner) Recipe

Introduction

This Chickpea Orzo recipe is a hearty, healthy one-skillet dinner that’s perfect for busy weeknights. Packed with vegetables, chickpeas, and tender orzo pasta, it combines simple ingredients into a flavorful, comforting meal.

Ingredients

• 1 – 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 carrots, chopped into discs
• 3 packed cups kale, chopped into bite-size pieces
• 2 cloves garlic, grated
• 1 teaspoon rosemary (or dried oregano)
• 4 tablespoons tomato paste
• 2 cans chickpeas (15 oz / 400 g each), drained and rinsed (or 3 cups / 460 g cooked chickpeas)
• 4 cups vegetable broth (or chicken broth)
• 1 cup orzo pasta (or ditalini)
• ¾ teaspoon salt (plus black pepper and red pepper flakes to taste)
• 1 handful grated Parmesan (or a squeeze of lemon for serving)

Instructions

1. Step 1: Heat 1 to 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrot discs, and kale with a pinch of salt. Cook for about 4 minutes, stirring occasionally, until the onion softens and the kale wilts.
2. Step 2: Stir in the grated garlic, rosemary, and tomato paste. Cook for about 1 minute, stirring frequently, until the mixture becomes fragrant and rich in color.
3. Step 3: Add the drained chickpeas, vegetable broth, salt, black pepper, and red pepper flakes. Stir well, cover the skillet, and bring to a gentle boil. Lower the heat and let it simmer for 10 minutes.
4. Step 4: Pour in the orzo pasta and add 1 to 2 cups more broth if needed to finish cooking. Simmer uncovered for 8 to 10 minutes, stirring often, until the orzo is almost tender. Turn off the heat just before it’s fully cooked; it will finish softening as it rests.
5. Step 5: Taste and adjust the seasoning if needed. Serve hot with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of grated Parmesan cheese.

Tips & Variations

• For a vegan option, skip the Parmesan and use nutritional yeast or a squeeze of lemon to add brightness.
• Feel free to substitute kale with spinach or Swiss chard depending on what’s fresh.
• If you prefer a creamier texture, stir in a spoonful of Greek yogurt or cream just before serving.
• Try adding smoked paprika or cumin for a warm, smoky twist on the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the mixture if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas fully before using. About 3 cups cooked chickpeas equal the two 15-ounce cans required.

What type of broth works best for this recipe?

Vegetable broth is ideal for keeping the dish vegetarian, but chicken broth adds extra richness if you’re not vegetarian. Either works well.

Chickpea Orzo Recipe (Healthy One-Skillet Dinner) Recipe

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4.7 from 57 reviews

This Chickpea Orzo Recipe is a healthy, one-skillet dinner that combines tender orzo pasta with nutrient-packed chickpeas, kale, and a rich tomato base. It’s a comforting and flavorful dish perfect for a quick weeknight meal, featuring sautéed vegetables, aromatic herbs, and a creamy finish with Parmesan or lemon.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large onion, chopped
• 2 carrots, cut into discs
• 3 packed cups kale, chopped into bite-size pieces
• 2 cloves garlic, grated

Seasonings & Sauces

• 1 teaspoon rosemary (or dried oregano)
• 4 tablespoons tomato paste
• ¾ teaspoon salt (or more to taste)
• Black pepper, to taste
• Red pepper flakes, to taste

Main Ingredients

• 1 – 2 tablespoons extra virgin olive oil
• 2 cans chickpeas (15 oz / 400 g each can — drained and rinsed) or 3 cups / 460 g cooked chickpeas
• 4 cups vegetable broth (or substitute chicken broth)
• 1 cup orzo pasta (or ditalini)

For Serving

• 1 handful grated Parmesan cheese (or a squeeze of lemon)

Instructions

1. Sauté the vegetables: Heat 1 to 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and kale with a pinch of salt. Cook for about 4 minutes, stirring occasionally, until the onion softens and the kale wilts.
2. Build flavor: Stir in the grated garlic, rosemary, and tomato paste. Continue cooking for about 1 minute, stirring often, until the mixture becomes fragrant and deepens in color.
3. Add chickpeas and simmer: Add the drained and rinsed chickpeas along with the vegetable broth, salt, black pepper, and red pepper flakes. Stir well, cover the skillet, and bring to a gentle boil. Then reduce the heat and let it simmer uncovered for 10 minutes to meld flavors.
4. Cook the orzo: Add the orzo pasta to the skillet along with 1 to 2 cups more broth if needed to ensure the pasta is covered. Simmer uncovered for 8 to 10 minutes, stirring frequently, until the orzo is nearly tender. Turn off the heat just before the orzo is fully cooked as it will finish cooking off heat.
5. Taste and serve: Adjust the seasoning with additional salt and pepper if necessary. Serve the dish with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of grated Parmesan cheese for extra richness and brightness.

Notes

• You can substitute chicken broth for vegetable broth if not vegetarian.
• Adjust the amount of red pepper flakes to control the heat level.
• Orzo will continue to absorb liquid and soften after cooking, so avoid overcooking.
• For a vegan option, omit Parmesan and use lemon juice instead.
• Use fresh herbs if available for enhanced flavor.

Keywords: chickpea orzo, one skillet dinner, healthy dinner, vegetarian pasta, kale and chickpeas, quick dinner recipe, Mediterranean vegetarian meal