Description
This Creamy Tuscan Chickpeas & Orzo recipe is a delightful mix of hearty chickpeas, tender orzo pasta, and vibrant spinach in a luscious cream sauce. With the tangy sweetness of sun-dried tomatoes and a hint of Italian herbs, this dish is a comforting and flavorful meal that comes together in just 30 minutes.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Orzo & Broth:
- 1 cup orzo pasta
- 3 cups vegetable broth
Additional Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 cups fresh spinach
- 1/2 cup heavy cream (or coconut cream for vegan option)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Cook Orzo: Add orzo to the skillet, coat in the oil and seasonings. Pour in vegetable broth, simmer for 10–12 minutes until orzo is tender.
- Add Remaining Ingredients: Stir in chickpeas, spinach, and cream. Cook until spinach wilts and the mixture is creamy. Add Parmesan (if using), lemon juice, salt, and pepper.
- Finish & Serve: Adjust seasoning, garnish with basil. Serve warm.
Notes
- For extra protein, top with grilled chicken or shrimp.
- To make dairy-free, use coconut cream and omit Parmesan.
- This dish thickens as it sits—add a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 25 mg
