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