Description
This creamy One Pot Chickpea Orzo is a quick and satisfying meal, packed with protein-rich chickpeas, tender orzo, and savory Pecorino cheese. Perfect for busy weeknights, this dish comes together in just 30 minutes!
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups orzo
- 1/3 cup white wine (optional)
- 2 cups chicken stock
- 2 cups half and half
- 1 (15 oz) can chickpeas, half smashed
- 3/4 cup grated Pecorino cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
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Sauté Aromatics:
- Heat a heavy-bottomed pan over medium heat and add olive oil.
- Add diced onions, minced garlic, and red pepper flakes. Cook until onions turn translucent and garlic is fragrant.
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Toast the Orzo:
- Stir in the orzo and cook, stirring constantly, until some grains start turning golden brown.
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Deglaze & Simmer:
- Pour in white wine (if using) and let it reduce by half.
- Add chicken stock and half and half, then bring to a boil. Reduce heat to low and let orzo cook until al dente.
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Add Chickpeas & Cheese:
- Stir in the mashed and whole chickpeas, cooking until the pasta is fully tender. If needed, add water by the tablespoon to maintain a creamy consistency.
- Remove from heat and stir in Pecorino cheese. Taste and adjust seasoning with salt and black pepper.
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Serve & Enjoy:
- Garnish with more black pepper and serve warm.
Notes
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Substitute Parmesan for Pecorino if needed.
- Add spinach or sun-dried tomatoes for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18 g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 35mg