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.
