Description
A cozy, one-pot Chickpea Orzo packed with tender pasta, hearty chickpeas, and vibrant kale in a savory broth. It’s vegan, creamy, and full of comforting Mediterranean flavor—perfect for weeknight dinners or meal prep lunches.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup orzo pasta
3 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved (or 1 can diced tomatoes)
2 cups kale, chopped
Salt and pepper, to taste
Parmesan cheese, for topping (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft. Stir in garlic and cook for another minute.
2. Add orzo to the skillet and toast for 1–2 minutes, stirring.
3. Pour in the vegetable broth, bring to a simmer, and add chickpeas and tomatoes.
4. Cook uncovered for 8–10 minutes, stirring occasionally to prevent sticking.
5. Add kale and cook for 3–4 more minutes until wilted.
6. Season with salt and pepper to taste. Remove from heat and top with Parmesan if desired.
Notes
Stir often to avoid orzo sticking to the pan.
Substitute spinach for kale for a quicker wilt and softer bite.
For added richness, finish with a swirl of olive oil or plant-based cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg