15-Minute Lemon-Garlic Chickpea Orzo (Print)

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.

# Expert Advice:

01 -
  • Ready in just 15 minutes from start to finish
  • Uses simple pantry staples you likely already have
  • Perfect balance of protein, carbs and veggies in one pan
  • Bright lemony flavor that feels fresh and satisfying
02 -
  • One pan means minimal cleanup
  • Excellent source of plant protein and fiber
  • Leftovers taste even better the next day
03 -
  • Toast the orzo dry in the pan for 30 seconds before adding liquid for a nuttier flavor. I learned this trick from an Italian grandmother who swore it was the secret to perfect pasta dishes.
  • Reserve a little pasta water or extra broth to adjust consistency at the end if needed. The dish should be moist but not soupy.
  • For maximum lemon flavor, add most of the juice during cooking but save a small amount to squeeze fresh over the finished dish just before serving.

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