Lemon-Garlic Chickpea Orzo Skillet (Print version)

Orzo, chickpeas, and lemon-garlic meld for a swift, flavorful vegetarian meal—ready in just 15 minutes.

# What You Need:

→ Pasta & Legumes

01 - 1 cup dry orzo pasta
02 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 1 small red onion, finely diced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach

→ Liquids & Flavorings

08 - 2 cups vegetable broth
09 - Zest and juice of 1 large lemon
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

14 - 1/4 cup crumbled feta cheese (optional)
15 - 2 tablespoons fresh parsley, chopped

# How to Make:

01 - Warm olive oil in a large skillet over medium heat. Add diced red onion and cook for two minutes until translucent.
02 - Introduce minced garlic and halved cherry tomatoes; sauté for one minute until fragrant.
03 - Stir in dry orzo, coating evenly with oil and aromatics. Pour in vegetable broth, salt, black pepper, dried oregano, and crushed red pepper flakes if desired.
04 - Bring contents to a gentle simmer. Cook uncovered, stirring occasionally for seven to eight minutes until orzo is nearly tender and most liquid is absorbed.
05 - Stir in drained chickpeas, baby spinach, lemon zest, and freshly squeezed lemon juice. Continue cooking for two minutes until spinach wilts and chickpeas are heated through.
06 - Taste and modify salt or pepper as needed.
07 - Remove skillet from heat. Top with crumbled feta cheese and chopped parsley before serving.

# Expert tips:

01 -
  • Ready in just 15 minutes so perfect for busy weeknights
  • Uses one skillet for easy cleanup
  • Packed with plant-based protein and fiber from chickpeas and spinach
  • Bright lemon and garlic flavors keep things light and refreshing not heavy
  • Customizable for different diets and tastes
02 -
  • One pan means less mess and more flavor
  • Naturally vegetarian and easily made vegan or gluten free
  • Packed with vitamins plant protein and iron
03 -
  • Toast the orzo in the oil and aromatics to develop real depth of flavor before adding broth
  • Always zest the lemon before juicing as it is difficult to do after the fruit is squeezed
  • If you want extra creaminess stir a spoonful of plain Greek yogurt through just before serving

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