Chickpea Orzo Skillet (Healthy One-Pot Dinner) Recipe
This healthy one-skillet Chickpea Orzo recipe is a simple, flavorful dinner option packed with nutritious ingredients like chickpeas, kale, and orzo pasta. It features sautéed vegetables, aromatic herbs, and a rich tomato paste base, simmered together to create a comforting, wholesome meal that’s easy to make and perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 carrots, chopped into discs
- 3 packed cups kale, chopped into bite-size pieces
- 2 cloves garlic, grated
Pantry & Spices
- 1 – 2 tablespoons extra virgin olive oil
- 1 teaspoon rosemary (or dried oregano)
- 4 tablespoons tomato paste
- 2 cans chickpeas (15 oz / 400 g each can, drained and rinsed) or 3 cups (460 g) cooked chickpeas
- 4 cups vegetable broth (or chicken broth)
- 1 cup orzo pasta (or ditalini)
- ¾ teaspoon salt (or more to taste)
- Black pepper, to taste
- Red pepper flakes, to taste
To Serve
- 1 handful grated Parmesan cheese or a squeeze of lemon
Instructions
- Sauté the vegetables: Heat 1 to 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots sliced into discs, and packed kale with a pinch of salt. Cook for approximately 4 minutes, stirring occasionally, until the onion softens and the kale wilts.
- Build flavor: Stir in the grated garlic, rosemary, and tomato paste. Continue to cook for about 1 minute while stirring frequently to release the aromas and develop a rich, vibrant color from the tomato paste.
- Add chickpeas and simmer: Pour in the drained and rinsed chickpeas along with 4 cups of vegetable broth. Season with salt, black pepper, and red pepper flakes to taste. Stir well, cover the pan, and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld.
- Cook the orzo: Add the orzo pasta to the skillet. If needed, add an additional 1 to 2 cups of broth to ensure there is enough liquid to cook the pasta. Simmer uncovered for 8 to 10 minutes, stirring frequently to prevent sticking, until the orzo is nearly tender. Turn off the heat just before the orzo is fully cooked as it will finish cooking off heat.
- Taste and serve: Adjust seasoning as needed. Serve the dish warm, topped with a drizzle of olive oil, a squeeze of fresh lemon juice, or a generous sprinkle of grated Parmesan cheese for added richness and brightness.
Notes
- Feel free to substitute kale with spinach or Swiss chard if preferred.
- You can use either vegetable broth or chicken broth depending on your dietary needs.
- To make this recipe vegan, omit the Parmesan cheese or use a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or water.
- Adjust the red pepper flakes to your spice tolerance to control heat level.
Keywords: chickpea orzo, healthy dinner, one skillet meal, vegetarian, Mediterranean, easy recipe, kale, chickpeas, tomato paste
