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Marry Me Chickpeas and Orzo Recipe

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3.9 from 84 reviews

A creamy and comforting one-pot chickpeas and orzo dish simmered in a garlic-infused sauce with sun-dried tomatoes, fresh basil, and spinach. Ready in 30 minutes, this meal offers a delightful blend of flavors and textures perfect for a quick, satisfying dinner.

Ingredients

Produce

  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/2 cup drained sun-dried tomatoes, roughly chopped
  • 2 large handfuls fresh baby spinach
  • 1/4 cup roughly chopped fresh basil leaves

Canned Goods

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 cups vegetable broth

Pasta & Grains

  • 1 cup uncooked orzo pasta

Dairy

  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Pantry

  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon Italian seasoning
  • Fine sea salt and freshly ground black pepper, to taste

Instructions

  1. Sauté the aromatics: Heat olive oil in a large sauté pan over medium-high heat. Add the minced shallot, garlic, and crushed red pepper flakes and sauté for about 3 minutes, stirring frequently, until the shallot is softened and fragrant.
  2. Simmer the base: Stir in the rinsed chickpeas, vegetable broth, uncooked orzo pasta, chopped sun-dried tomatoes, and Italian seasoning. Mix well and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low to maintain a gentle simmer. Continue cooking, stirring frequently, until the orzo is nearly al dente and most of the liquid is absorbed, about 8-10 minutes.
  3. Add the creamy finish: Stir in the heavy cream, fresh baby spinach, grated Parmesan cheese, and chopped basil leaves. Cook for an additional 2 to 3 minutes, stirring often, until the spinach is wilted and the orzo is fully cooked but still tender.
  4. Season and serve: Taste the dish and adjust the salt and pepper as needed. Serve the chickpeas and orzo warm, garnished with an extra twist of black pepper if desired, and enjoy!

Notes

  • For a vegan version, substitute heavy cream and Parmesan with plant-based alternatives.
  • Make sure to stir frequently during simmering to prevent the orzo from sticking to the pan.
  • Use low-sodium vegetable broth to control salt levels if preferred.
  • Sun-dried tomatoes add a sweet and tangy flavor; drain them well before chopping to avoid excess oil in the dish.
  • This recipe can be doubled for meal prepping or feeding larger groups.

Find it online: https://flavorspath.com/marry-me-chickpeas-and-orzo-recipe/