A comforting one-pot orzo with chickpeas, tomatoes, garlic and spinach. A practical weeknight dinner made with pantry-friendly ingredients.
Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium (150 g) yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 250 g orzo pasta
- 1 can (400 g) chopped tomatoes
- 650 ml hot vegetable stock, plus extra if needed
- 1 can (400 g; 240 g drained) cooked chickpeas, drained and rinsed
- 80 g baby spinach
- 1 tablespoon lemon juice
- to taste salt and black pepper
- to serve, optional grated vegetarian hard cheese
Instructions
- Warm the olive oil in a large deep pan over medium heat. Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic, paprika and oregano for 30 seconds, just until fragrant.
- Add the orzo and stir to coat. Pour in the tomatoes and hot stock, then add the chickpeas. Season lightly.
- Bring to a gentle simmer. Cook uncovered for 10–12 minutes, stirring often and scraping the base, until the orzo is tender. Add a splash of hot stock or water if the pan becomes dry.
- Fold in the spinach until wilted. Stir through the lemon juice, taste and adjust seasoning. Serve hot with cheese if desired.
Tips and substitutions
- Stir regularly because orzo can stick as the liquid thickens.
- Add diced courgette with the onion for extra vegetables.
- Use vegetable stock and vegetarian cheese for a vegetarian version.
Storage and reheating
Cool promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot, adding a splash of water or stock to loosen. Reheat only the portion you plan to eat.
Explore more ideas in the Sole Pick Recipes collection or return to the homepage.