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Creamy Tomato Orzo with Chickpeas and Spinach

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A creamy, flavorful one-pot tomato orzo dish packed with protein-rich chickpeas and vibrant spinach. Perfect for a hearty vegetarian meal that’s ready in under 30 minutes.

Ingredients

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  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup orzo pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1/2 cup heavy cream or coconut milk
  • 3 cups baby spinach
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook for 4–5 minutes until soft.
  2. Add garlic, oregano, and red pepper flakes (if using). Sauté for another minute until fragrant.
  3. Stir in orzo and toast for 1–2 minutes.
  4. Add chickpeas, crushed tomatoes, and vegetable broth. Stir well and bring to a boil.
  5. Reduce heat and simmer uncovered, stirring occasionally, for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
  6. Stir in the cream and spinach. Cook until the spinach is wilted and the mixture is creamy, about 2–3 minutes.
  7. Season with salt and pepper. Add Parmesan cheese if using, and stir until combined.
  8. Serve warm, garnished with fresh herbs if desired.

Notes

  • Use coconut milk for a vegan/dairy-free version.
  • Add more broth if needed to loosen the consistency.
  • Kale can be used instead of spinach.
  • Dish thickens as it sits; stir in a splash of water or broth when reheating.

Nutrition

Find it online: https://tastyera.com/creamy-tomato-orzo-with-chickpeas-and-spinach/