Introduction:
Enjoy a delightful, plant-based twist on a classic comfort meal with Mary Me Chickpeas and Orzo. This flavorful dish combines tender chickpeas and orzo pasta in a savory, herby sauce that’s both satisfying and nutritious. Perfect for weeknight dinners or meal prepping, this dish offers a comforting and hearty meal that everyone will love.
Why You’ll Love This Recipe:
- Quick and easy: Minimal prep and cooking time make it a great choice for busy days.
- One-pan meal: Everything cooks together for easy cleanup.
- Flavorful and nutritious: Chickpeas and orzo come together in a rich, herby sauce.
- Vegetarian and vegan-friendly: A hearty, plant-based option that doesn’t sacrifice flavor.
Ingredients:
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1/2 cup canned diced tomatoes (with juices)
- 1/2 cup frozen peas (or fresh if in season)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions:
- Prepare the Orzo:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Cook the Orzo:
- Add the orzo pasta to the skillet and cook for 1-2 minutes, allowing it to lightly toast.
- Add Liquid and Simmer:
- Pour in the vegetable broth and diced tomatoes (with their juices). Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Add Chickpeas and Peas:
- Stir in the chickpeas, frozen peas, dried oregano, and dried basil. Cook for an additional 2-3 minutes, until the peas are heated through and the chickpeas are warmed. Season with salt and pepper to taste.
- Garnish and Serve:
- Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese. Serve hot.
Tips for Success:
- Orzo: Stir the orzo occasionally to prevent it from sticking to the pan.
- Seasoning: Adjust the herbs and seasoning according to your taste preferences. Fresh herbs can be used for extra flavor.
- Chickpeas: If using dried chickpeas, make sure they are cooked and tender before adding them to the dish.
Recipe Variations:
- Add Vegetables: Include additional vegetables like bell peppers, spinach, or zucchini for added nutrition and flavor.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
- Creamy Version: Stir in a dollop of Greek yogurt or a splash of cream for a creamier texture.
Serving Suggestions:
- Serve with a side salad or crusty bread for a complete meal.
- Pair with a light, crisp white wine or a refreshing beverage.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked dish in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the microwave or on the stove over low heat, adding a splash of vegetable broth if needed to loosen the sauce.
Special Equipment:
- Skillet: A large skillet for cooking the orzo and chickpeas.
- Knife: For chopping the onion and garlic.
FAQ:
- Can I use whole wheat orzo instead?
Yes, whole wheat orzo can be used for a healthier option. Adjust cooking time as needed. - Can I use canned tomatoes instead of diced?
Yes, any canned tomato variety will work. You can also use fresh tomatoes if preferred. - Can I make this dish ahead of time?
Yes, this dish can be made ahead and stored in the refrigerator or freezer. Reheat thoroughly before serving.
Preparation Time:
- 10 minutes for prep work and chopping ingredients.
Cook Time:
- 15 minutes for cooking the orzo and combining the ingredients.
Total Time:
- 25 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 350
- Protein: 12g
- Carbohydrates: 50g
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 700mg
- Fiber: 10g
- Sugar: 6g
Mary Me Chickpeas and Orzo
- Total Time: 25 minutes
Ingredients
Scale
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1/2 cup canned diced tomatoes (with juices)
- 1/2 cup frozen peas (or fresh if in season)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the Orzo:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Cook the Orzo:
- Add the orzo pasta to the skillet and cook for 1-2 minutes, allowing it to lightly toast.
- Add Liquid and Simmer:
- Pour in the vegetable broth and diced tomatoes (with their juices). Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Add Chickpeas and Peas:
- Stir in the chickpeas, frozen peas, dried oregano, and dried basil. Cook for an additional 2-3 minutes, until the peas are heated through and the chickpeas are warmed. Season with salt and pepper to taste.
- Garnish and Serve:
- Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350kcal
- Fat: 9g
- Carbohydrates: 50g
- Protein: 12g
Closing Notes:
Have you tried Mary Me Chickpeas and Orzo? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations and check back for more easy and tasty recipes.
