Italian Chickpeas and Orzo
This Italian Chickpeas and Orzo is a delicious one-pot dish loaded with flavor. The aromatic flavors of garlic and a shallot are the base for the creamy sauce along with Parmesan cheese. Add in sun-dried tomatoes, spinach, and basil for something really special.
I love cooking in one pot for ease of cleaning up, plus this dish is easy to make in three steps.
While one step is cooking, you’re prepping for the second step, and so on. There’s only three steps, so you’ll be eating before you know it.
Making Italian Chickpeas and Orzo
Step 1
Heat some olive oil in a large saute pan, then add the garlic, shallot, and red pepper flakes. This will make your kitchen smell wonderful.
Cook and stir often for about three minutes while you prep for the next step; drain the chickpeas, measure the broth, etc.
Step 2
Stir in the chickpeas, vegetable broth, orzo, sun-dried tomatoes, and Italian seasoning. Bring to a boil, then reduce heat to a simmer.
Cook and stir often for about seven minutes, or until the orzo is almost al dente. Meanwhile, prep for the last step.
Step 3
Stir in the heavy cream and Parmesan cheese. Once combined, add in the spinach and basil. Stirring often, cook until spinach wilts and orzo is al dente.
Time for a taste test. Add salt and black pepper if needed or desired.
Serve as a meal or a side dish…or both! Throw in some rotisserie (or leftover) chicken for a complete meal.
More Pasta and Side Dish Recipes:
- Easy Roasted Carrots
- Caprese Pasta Salad
- Broccoli Salad
- Easy Pesto Pasta
- Roasted Small Potatoes
- Buttered Parmesan Broccoli which apparently both kids and husbands will eat. LOL!
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Italian Chickpeas and Orzo
Ingredients
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- 1 shallot, minced
- 1/4 tsp. crushed red pepper flakes
- 15 oz. can chickpeas, drained and rinsed
- 3 cups vegetable broth
- 1 cup uncooked orzo pasta
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 tsp. Italian seasoning
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 large handfuls baby spinach
- 1/3 cup fresh basil leaves, roughly chopped
- salt and black pepper to taste
Instructions
- Pour the olive oil into a large saute pan over medium-high heat. Add the garlic, shallot, and crushed red peppers. Cook for about 3 minutes, stirring often.
- Add the chickpeas, broth, orzo, tomatoes, and Italian seasoning. Bring to a boil, then reduce heat to a simmer. Stir often for about 7 minutes, or just before pasta is al dente.
- Stir in heavy cream and Parmesan cheese. Add spinach and basil, stir and cook for another 2 – 3 minutes, or until spinach is wilted and orzo is al dente. Season with salt and black pepper if needed. Enjoy!
Nutrition
Italian Chickpeas and Orzo
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In the meantime, I hope you have yourself a blessed day.
I made some Cilantro Lime Baked Salmon when I made this Italian Chickpeas and Orzo. Dang! So much deliciousness in one meal.
A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.
