Creamy Tomato Orzo with Chickpeas and Spinach
Creamy Tomato Orzo with Chickpeas and Spinach
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: One-Pot
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 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
- Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook for 4–5 minutes until soft.
- Add garlic, oregano, and red pepper flakes (if using). Sauté for another minute until fragrant.
- Stir in orzo and toast for 1–2 minutes.
- Add chickpeas, crushed tomatoes, and vegetable broth. Stir well and bring to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
- Stir in the cream and spinach. Cook until the spinach is wilted and the mixture is creamy, about 2–3 minutes.
- Season with salt and pepper. Add Parmesan cheese if using, and stir until combined.
- 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
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 18mg
Keywords: creamy tomato orzo, chickpeas, spinach, vegetarian orzo, one-pot meal, easy dinner
A comforting one‑pan dish of tender orzo, chickpeas, and spinach simmered in a creamy tomato sauce.
Why You’ll Love This Recipe
This recipe offers comfort food with a lighter twist. Chickpeas add protein and texture, spinach brings brightness, and the tomato‑cream sauce ties everything together in a rich, satisfying meal—all in one pan for easy cleanup.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Orzo pasta
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Canned chickpeas, drained and rinsed
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Fresh or canned tomatoes (crushed or diced)
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Heavy cream or plant‑based cream alternative
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Vegetable or chicken broth
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Fresh spinach leaves
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Onion, garlic
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Olive oil
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Salt, pepper, dried oregano or basil
Directions
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In a large skillet, sauté onion and garlic in olive oil until translucent.
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Add tomatoes, broth, and chickpeas; bring to a simmer.
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Stir in orzo and cook, stirring frequently, until tender.
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Pour in cream, stir until incorporated and sauce thickens.
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Add spinach, stir until wilted.
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Season to taste and serve warm.
Servings and timing
Serves about 4. Prep time: 10 minutes. Cook time: 20 minutes. Total time: ~30 minutes.
Variations
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Add shredded chicken or sausage for extra protein.
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Stir in grated Parmesan or vegan cheese.
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Use half‑and‑half or coconut milk instead of heavy cream.
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Add sun‑dried tomatoes or roasted red peppers for depth.
Storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of broth or cream if needed to loosen the sauce.
FAQs
Can I use orzo substitute like rice?
Rice will work but requires longer cooking time and more liquid—adjust accordingly.
Is this vegan?
Use plant‑based cream or omit it entirely and adjust seasoning for a vegan version.
Can I add more vegetables?
Yes—zucchini, peas, mushrooms, or bell peppers all work well.
How do I prevent the orzo from sticking?
Stir frequently and maintain enough liquid; adjust with broth if it becomes too thick.
Can I prepare this ahead?
Yes—make up to one day ahead and refrigerate. Reheat slowly, stirring to refresh texture.
How creamy is the sauce?
It’s moderately creamy; use more cream or cheese for a richer result.
What herbs pair well?
Fresh basil, oregano, parsley, or thyme enhance flavor.
Can I make this gluten‑free?
Yes—use gluten‑free orzo or substitute with quinoa or rice.
Why is my orzo gummy?
Overcooking or lack of stirring can cause gumminess—cook al dente and stir frequently.
What side dishes go with it?
Serve with crusty bread, a green salad, or roasted vegetables.
Conclusion
This Creamy Tomato Orzo with Chickpeas and Spinach is effortless, nourishing, and endlessly adaptable—a one‑pot wonder for busy nights
PrintCreamy Tomato Orzo with Chickpeas and Spinach
A comforting and hearty one-pot creamy tomato orzo dish loaded with protein-rich chickpeas and fresh spinach. It’s a quick vegetarian meal perfect for busy weeknights.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: One-Pot
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 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 fresh spinach
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Stir in orzo and toast for 1–2 minutes.
- Add chickpeas, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered, stirring often, until orzo is al dente and liquid is mostly absorbed, about 10–12 minutes.
- Stir in cream and spinach. Cook until spinach is wilted and mixture is creamy, about 2–3 minutes.
- Season with salt and pepper to taste. Stir in Parmesan if using.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Use coconut milk for a dairy-free version.
- Can substitute kale for spinach.
- Add extra broth if needed to loosen the consistency.
- Leftovers reheat well and make a great lunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 20mg
Keywords: creamy tomato orzo, chickpeas, spinach, one-pot vegetarian meal, easy dinner
