Saucy Tomato Chickpeas & Orzo (Edit recipe)

19 recipes
|
11 followers

A truly simple one-pot meal that’s full of saucy tomato flavor, tender chickpeas and brown rice orzo with just enough Parmigiano Reggiano to bring it together. Fold in spinach or chopped kale if you’re looking for extra greens. Store in an airtight container in the refrigerator for up to four days. If you’d prefer less heat, use only ¼ teaspoon red pepper flakes, or omit altogether. You can also leave out the Parmigiano Reggiano for a delicious vegan option!

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

13

Serves: 4

Ingredients

2 Tbsp Organic Extra Virgin Olive Oil - Bionaturae
1 whole Yellow Onion, small, diced
4 cloves Garlic, minced
1/2 tsp Red Pepper Flakes
1 cup Gluten-Free Orzo Pasta - Jovial Foods, uncooked, can sub Cassava Orzo
2 Tbsp Organic Tomato Paste - Bionaturae
1 tsp Italian Seasoning, or a combination of dried basil, oregano and rosemary
1/2 tsp Kosher Salt, plus more to season
1/4 tsp Black Pepper, freshly ground, plus more to season
2.5 cups Chicken Broth, Low Sodium, or vegetable broth
18 oz Organic Italian Diced Tomatoes - Jovial Foods, 1 jar
26 oz Organic Chickpeas - Jovial Foods, 2 jars (13 oz each), drained and rinsed
1/2 cup Parmigiano Reggiano, grated, plus more to serve (omit to make this vegan)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat until shimmering. Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and red pepper flakes and sauté for an additional 2 minutes to soften the garlic.
Add the orzo, tomato paste, Italian seasoning, salt, pepper, and stir until combined. Add the broth, diced tomatoes and chickpeas and increase heat to high. Bring to a boil. Once boiling, reduce the heat to low and simmer, stirring often, until most of the liquid has been absorbed and the orzo is al dente, about 10-12 minutes.
With the heat from the burner turned to off, let the orzo sit uncovered for 8-10 minutes – during this time it will continue to absorb the liquid and thicken.
Fold in the Parmigiano cheese and taste. Season with additional salt and pepper if desired. Serve warm with additional Parmigiano sprinkled on top.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	558
Fat:	13 g
Carbohydrates:	81 g
Protein:	26 g
Cholesterol:	8 g
Sodium:	669 mg
Fiber:	12 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.