Description
A comforting and hearty one-pot creamy tomato orzo dish loaded with protein-rich chickpeas and fresh spinach. It’s a quick vegetarian meal perfect for busy weeknights.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- 3 cups fresh spinach
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Stir in orzo and toast for 1–2 minutes.
- Add chickpeas, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered, stirring often, until orzo is al dente and liquid is mostly absorbed, about 10–12 minutes.
- Stir in cream and spinach. Cook until spinach is wilted and mixture is creamy, about 2–3 minutes.
- Season with salt and pepper to taste. Stir in Parmesan if using.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Use coconut milk for a dairy-free version.
- Can substitute kale for spinach.
- Add extra broth if needed to loosen the consistency.
- Leftovers reheat well and make a great lunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 20mg