Description
Creamy Tuscan Chickpeas & Orzo is a comforting and flavorful one-pan dish featuring tender orzo pasta tossed in a rich, creamy sauce with sautéed onions, garlic, sun-dried tomatoes, fresh spinach, and protein-packed chickpeas. Infused with Italian herbs like oregano and basil, this hearty meal is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
Scale
Orzo and Sauce
- 1 cup orzo pasta
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream (or coconut cream for dairy-free option)
- 1/4 cup vegetable broth (or chicken broth)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
Toppings (Optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil, chopped
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package instructions. Once cooked, drain the pasta thoroughly and set it aside while you prepare the sauce.
- Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until the onion becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, just until the garlic releases its fragrance but does not brown.
- Add Vegetables and Seasonings: Mix in the drained chickpeas, chopped sun-dried tomatoes, chopped spinach, dried oregano, and dried basil. Cook this mixture for 2 to 3 minutes until the spinach starts to wilt and everything is heated through.
- Make the Cream Sauce: Pour in the heavy cream and vegetable broth while stirring to combine all ingredients evenly. Bring the skillet contents to a gentle simmer and let cook for 5 minutes to allow the sauce to thicken slightly.
- Season and Combine: Season the sauce with salt and pepper to your preference. Stir in the cooked orzo pasta to coat it fully with the creamy sauce, mixing well to combine.
- Serve: Remove the skillet from heat. Serve the creamy Tuscan chickpeas and orzo immediately, garnishing each serving with grated Parmesan cheese and fresh basil if desired.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Use vegetable broth for a vegetarian dish or chicken broth if not vegetarian.
- Sun-dried tomatoes add a tangy sweetness; canned roasted red peppers could be an alternative.
- To make the dish vegan, omit Parmesan cheese or use a vegan cheese substitute.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
