Orzo Tomat dan Kacang Arab Satu Panci

One-pot tomato chickpea orzo with greens
One-pot tomato chickpea orzo with greens

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

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Watch: One-Pot Tomato Chickpea Orzo recipe video

Ingredients

  • 250 g orzo pasta
  • 1 can chickpeas, drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 can chopped tomatoes
  • 600 ml vegetable broth or water
  • 2 cups baby spinach
  • 1 tablespoon olive oil
  • Salt, black pepper and dried oregano

Instructions

  1. Heat olive oil in a pot and soften the onion for 3–4 minutes.
  2. Add garlic and oregano and cook briefly until fragrant.
  3. Stir in tomatoes, orzo, chickpeas and broth; bring to a gentle simmer.
  4. Cook, stirring often, until the orzo is tender and most liquid is absorbed, adding a splash of water if needed.
  5. Fold in spinach until wilted, season to taste and serve.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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One-Pot Tomato Chickpeas and Orzo — Spain on a Fork

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Prep: 10 min

Cook: 20 min

Total: 30 min

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

  1. Warm the olive oil in a large deep pan over medium heat. Add the onion and cook for 4–5 minutes until softened.
  2. Stir in the garlic, paprika and oregano for 30 seconds, just until fragrant.
  3. Add the orzo and stir to coat. Pour in the tomatoes and hot stock, then add the chickpeas. Season lightly.
  4. 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.
  5. Fold in the spinach until wilted. Stir through the lemon juice, taste and adjust seasoning. Serve hot with cheese if desired.