One Pot Chickpea Orzo Recipe
Ingredients:
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup freshly chopped parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions:
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the orzo to the pot and toast it for 1-2 minutes, stirring frequently to prevent sticking.
- Pour in the vegetable broth and diced tomatoes. Stir well and bring the mixture to a simmer.
- Add the chickpeas, dried oregano, smoked paprika, and red pepper flakes (if using). Season with salt and pepper.
- Cover the pot and let it simmer for about 10-12 minutes, stirring occasionally. Cook until the orzo is tender and has absorbed most of the liquid.
- Remove from heat and let the dish sit for a couple of minutes to thicken. Taste and adjust seasoning if needed.
- Serve warm, garnished with freshly chopped parsley and a squeeze of lemon juice, if desired. Enjoy!
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