Orzo was invented in 1884 as pasta shaped like rice to trick Italian kids into eating grains.
Creamy One-Pan Orzo with Chickpeas & Spinach
When the holiday feasting winds down, this delightful creamy one-pan orzo with chickpeas and spinach emerges as the ultimate comfort food! Packed with wholesome ingredients and ready in just 20 minutes, it's a quick and satisfying dish that your body will thank you for. Embrace a fresh start with this vibrant meal that’s as easy to make as it is delicious!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 250g cherry tomatoes (halved) (8.82 oz)
- Fresh parsley & Parmesan cheese
- 1 shallot & 3 cloves of garlic (finely chopped)
- 2 large handfuls of fresh spinach
🥛Dairy & Eggs(1)
- 2 tbsp light cream cheese (30 ml)
🫙Pantry Staples(3)
- 1 can of chickpeas (drained)
- 200g orzo (7.06 oz)
- 500ml vegetable broth (16.9 fl oz)
👨🍳 Instructions
- 1
Sauté the shallot and garlic briefly in olive oil.
- 2
Add the tomatoes and let them simmer with the lid on until they break down.
- 3
Add the chickpeas and dry orzo to the pan and pour in the broth.
- 4
Cook until the orzo is tender and the sauce is nicely thickened.
- 5
Stir in the spinach, parsley, and light cream cheese until everything is perfectly creamy.
- 6
Finish with a generous grating of Parmesan cheese and olive oil.
💡 Pro Tips
- ✓Toast the dry orzo in the pan for 2-3 minutes before adding broth to develop nutty flavor through Maillard reactions and create better texture retention.technique2-3 minutes
- ✓Use a 3:1 ratio of hot broth to orzo and add broth gradually like risotto to achieve proper starch release for natural creaminess without gumminess.technique3:1 ratio
- ✓Add spinach in the final 30 seconds of cooking because its cell walls break down rapidly at 140°F, preventing overcooking and nutrient loss.timing30 seconds, 140°F
- ✓Temper the cream cheese by mixing it with 2-3 tablespoons of hot cooking liquid before stirring into the pan to prevent curdling from temperature shock.technique2-3 tablespoons
- ✓Let tomatoes cook covered for 8-10 minutes to break down pectin and cell walls, creating a natural thickening base that reduces liquid by approximately 30%.timing8-10 minutes, 30% reduction
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Orzo was invented in 1884 as pasta shaped like rice to trick Italian kids into eating grains.
Creamy One-Pan Orzo with Chickpeas & Spinach
When the holiday feasting winds down, this delightful creamy one-pan orzo with chickpeas and spinach emerges as the ultimate comfort food! Packed with wholesome ingredients and ready in just 20 minutes, it's a quick and satisfying dish that your body will thank you for. Embrace a fresh start with this vibrant meal that’s as easy to make as it is delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 250g cherry tomatoes (halved) (8.82 oz)
- Fresh parsley & Parmesan cheese
- 1 shallot & 3 cloves of garlic (finely chopped)
- 2 large handfuls of fresh spinach
🥛Dairy & Eggs(1)
- 2 tbsp light cream cheese (30 ml)
🫙Pantry Staples(3)
- 1 can of chickpeas (drained)
- 200g orzo (7.06 oz)
- 500ml vegetable broth (16.9 fl oz)
👨🍳 Instructions
- 1
Sauté the shallot and garlic briefly in olive oil.
- 2
Add the tomatoes and let them simmer with the lid on until they break down.
- 3
Add the chickpeas and dry orzo to the pan and pour in the broth.
- 4
Cook until the orzo is tender and the sauce is nicely thickened.
- 5
Stir in the spinach, parsley, and light cream cheese until everything is perfectly creamy.
- 6
Finish with a generous grating of Parmesan cheese and olive oil.
💡 Pro Tips
- ✓Toast the dry orzo in the pan for 2-3 minutes before adding broth to develop nutty flavor through Maillard reactions and create better texture retention.technique2-3 minutes
- ✓Use a 3:1 ratio of hot broth to orzo and add broth gradually like risotto to achieve proper starch release for natural creaminess without gumminess.technique3:1 ratio
- ✓Add spinach in the final 30 seconds of cooking because its cell walls break down rapidly at 140°F, preventing overcooking and nutrient loss.timing30 seconds, 140°F
- ✓Temper the cream cheese by mixing it with 2-3 tablespoons of hot cooking liquid before stirring into the pan to prevent curdling from temperature shock.technique2-3 tablespoons
- ✓Let tomatoes cook covered for 8-10 minutes to break down pectin and cell walls, creating a natural thickening base that reduces liquid by approximately 30%.timing8-10 minutes, 30% reduction