Description
A cozy one-pot meal of tender orzo and protein-packed chickpeas in a silky, Mediterranean-inspired sauce with sun-dried tomatoes and wilted spinach. Comforting, quick, and perfect for weeknights or meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups vegetable broth
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups baby spinach, fresh
- 1/2 cup coconut milk or heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, optional
Instructions
- Preheat Your Equipment: Place a large skillet on medium heat and warm 2 tablespoons of olive oil.
- Combine Ingredients: Add 1 medium finely diced yellow onion and 3 minced garlic cloves. Sauté until fragrant and golden, then stir in 1 cup orzo and toast lightly for 1 to 2 minutes.
- Prepare Your Cooking Vessel: Pour in 3 cups vegetable broth, add 1 can (15 oz) drained and rinsed chickpeas, 1/2 cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, salt, and pepper. Stir to combine.
- Assemble the Dish: Bring the mixture to a simmer, stirring occasionally to prevent sticking and to distribute ingredients evenly.
- Cook to Perfection: Let the orzo cook for 10 to 12 minutes until tender and creamy, adding a splash more broth if needed to reach desired creaminess.
- Finishing Touches: Stir in 1/2 cup coconut milk or heavy cream and 3 cups fresh baby spinach, cooking just until the spinach wilts and the sauce is silky. Adjust seasoning and fold in 1/4 cup grated Parmesan if using.
- Serve and Enjoy: Spoon into shallow bowls, drizzle with a little extra virgin olive oil if desired, and serve warm.
Notes
- Toast the orzo before adding liquid to deepen the flavor.
- Add spinach at the end to keep its vibrant color and fresh texture.
- Reheat leftovers with a splash of broth or coconut milk to restore creaminess.
- For brighter flavor, squeeze a little lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Tuscan / Mediterranean
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 380
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 5 mg
Keywords: tuscan, chickpeas, orzo, creamy, vegetarian, one-pot, sun-dried tomatoes, spinach, weeknight dinner