Orzo, chickpeas, spinach, and zesty lemon-garlic come together in a wholesome Mediterranean skillet meal.
# Components:
→ Pasta & Legumes
01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 1 small red onion, finely diced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
→ Liquids & Flavorings
08 - 2 cups vegetable broth
09 - Zest and juice of 1 large lemon
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
14 - 1/4 cup crumbled feta cheese (optional)
15 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the red onion and cook for 2 minutes until slightly softened.
02 - Stir in the minced garlic and halved cherry tomatoes. Sauté for 1 minute until fragrant.
03 - Add the dry orzo and stir to coat with the oil and aromatics. Pour in the vegetable broth, salt, black pepper, dried oregano, and crushed red pepper flakes (if using).
04 - Bring the mixture to a gentle simmer. Cook uncovered, stirring occasionally, for 7–8 minutes until the orzo is almost tender and most of the liquid has been absorbed.
05 - Stir in the chickpeas, baby spinach, lemon zest, and lemon juice. Continue to cook for another 2 minutes, stirring, until the spinach wilts and the chickpeas are heated through.
06 - Taste and adjust seasoning as needed. Remove from heat and garnish with optional feta cheese and fresh parsley before serving.
