Chickpea Orzo Recipe (Healthy One-Skillet Dinner) Recipe
This healthy one-skillet Chickpea Orzo recipe is a flavorful and nutritious dinner option combining tender orzo pasta, protein-packed chickpeas, and vibrant kale in a savory tomato and herb broth. Quick to prepare and cooked entirely on the stovetop, it delivers a comforting, satisfying meal with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 carrots, chopped into discs
- 3 packed cups kale, chopped into bite-size pieces
- 2 cloves garlic, grated
Pantry and Seasonings
- 1 – 2 tablespoons extra virgin olive oil
- 1 teaspoon rosemary (or dried oregano)
- 4 tablespoons tomato paste
- ¾ teaspoon salt (or more to taste)
- Black pepper, to taste
- Red pepper flakes, to taste
Proteins and Grains
- 2 cans chickpeas (15 oz / 400 g each can), drained and rinsed, or 3 cups cooked chickpeas (460 g)
- 1 cup orzo pasta (or ditalini)
Liquids
- 4 cups vegetable broth (or chicken broth)
- Additional 1–2 cups broth, as needed to finish cooking the orzo
Finishing Touches
- 1 handful grated Parmesan cheese (or a squeeze of lemon for serving)
Instructions
- Sauté the vegetables: Heat 1 to 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrot discs, and chopped kale with a pinch of salt. Cook for about 4 minutes, stirring occasionally, until the onion softens and the kale wilts.
- Build flavor: Stir in the grated garlic, rosemary (or dried oregano), and tomato paste. Cook for about 1 minute, stirring often, until the mixture becomes fragrant and rich in color, enhancing the depth of flavor.
- Add chickpeas and simmer: Add the drained and rinsed chickpeas, vegetable broth, ¾ teaspoon salt, black pepper, and red pepper flakes to the skillet. Stir well, then cover and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes, allowing flavors to meld.
- Cook the orzo: Add the orzo pasta and an additional 1 to 2 cups of broth as needed to ensure the orzo has enough liquid to cook. Simmer uncovered for 8 to 10 minutes, stirring frequently, until the orzo is nearly tender. Turn off the heat just before the orzo is fully cooked; it will finish softening as it stands.
- Taste and serve: Adjust the seasoning with additional salt or pepper if desired. Serve hot with a drizzle of extra virgin olive oil, a squeeze of lemon for brightness, or a sprinkle of grated Parmesan cheese for richness.
Notes
- You can substitute rosemary with dried oregano for a different herbal note.
- If you prefer, use chicken broth instead of vegetable broth for added flavor.
- For a vegan option, omit the Parmesan or use a plant-based cheese alternative.
- The orzo will continue to absorb liquid after cooking, so slightly undercook it during the simmer.
- Add extra broth gradually to prevent the dish from becoming too soupy.
- This recipe is easily customizable with other greens such as spinach or Swiss chard.
Keywords: chickpea orzo, healthy dinner, one skillet meal, vegetarian, Mediterranean recipe, easy weeknight dinner, kale recipe, chickpeas, orzo pasta
