Marry Me Chickpeas and Orzo
A perfect 20-minute dinner! Chickpeas and orzo in a luscious, creamy, max-flavor tomato sauce.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 2 tablespoons olive oil (this is the one I use)
- 1 shallot, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 (15 ounce) can chickpeas, drained
- 2 tablespoons tomato paste
- 1 cup orzo (love this DeLallo orzo!)
- 3 cups chicken broth (I use 3 cups water + 3 teaspoons Better Than Bouillon)
- a small bundle of fresh thyme
- 1/2 cup heavy cream
- 1/4 cup jarred sun-dried tomatoes, tomato bruschetta (my favorite!), Calabrian chiles, or similar
- 1 -2 cups fresh spinach, torn into pieces
- parmesan, red pepper flakes, and more thyme for topping
Steps
Heat the oil in a large skillet over medium heat. Add the shallot and the garlic; sauté for 2-3 minutes until soft and fragrant. Add the chickpeas and tomato paste; sauté for another 2-3 minutes until it has developed a deeper red color.
Add the orzo, chicken broth, and thyme sprigs; bring to a low simmer. Cover and cook for 7-9 minutes.
Remove the thyme sprigs. Keep the heat on low. Stir in the cream and simmer for 2-3 more minutes, until it’s totally luscious and creamy. Taste and adjust seasonings, adding more cream if you want.
Add your sun dried or fresh tomatoes and spinach, and stir them in until the spinach is wilted. Serve sprinkled with fresh herbs (I like thyme) and Parmesan.
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