One-Pot Tomato Chickpeas and Orzo | Easy & Delicious Pasta Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Heat a large fry pan over medium heat and add 1 tablespoon of extra virgin olive oil (15 milliliters).

Measure out 1 cup of uncooked orzo (200 grams).

Add the orzo to the pan and continuously mix for about 4 minutes to toast it lightly without browning.

Remove the orzo from the pan and set it aside in a shallow bowl.

In the same pan, add 2 tablespoons of extra virgin olive oil (30 milliliters).

Finely chop 1 medium onion and roughly chop 4 cloves of garlic.

Add the chopped onion and garlic to the pan and sauté for about 3 minutes until the onion is translucent and the garlic is lightly sautéed.

Add 1 teaspoon of sweet smoked Spanish paprika (2.30 grams) and mix to coat the onion and garlic.

Add a 14.5 ounce can of diced tomatoes (400 grams) and 1.25 cups of cooked chickpeas (200 grams) to the pan, seasoning with sea salt and freshly cracked black pepper.

Simmer the mixture for about 3 minutes to develop flavors.

Add 2 cups of vegetable broth (475 milliliters) to the pan and bring to a boil over high heat.

Once boiling, add the reserved orzo back into the pan and mix to distribute it evenly.

Cover the pan and reduce the heat to low medium, simmering for 11 minutes or until the orzo is cooked al dente, stirring halfway through to prevent sticking.

Remove the lid and check that most of the broth has been absorbed by the orzo.

Remove the pan from heat and grate in 1/4 cup of manchego cheese (30 grams), mixing to incorporate until creamy.

Sprinkle with finely chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens