Ingredients
Equipment
Method
Sauté aromatics:
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic for 1 minute.
Toast the orzo:
- Add the dry orzo to the pan and toast lightly for 1–2 minutes until it smells nutty.
Add broth & simmer:
- Pour in the vegetable broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally to prevent sticking.
Add chickpeas & greens:
- Stir in the chickpeas and chopped spinach. Let the spinach wilt and the chickpeas warm through.
Make it creamy:
- Add milk or cream (if using), lemon zest, and lemon juice. Stir until glossy and combined.
Season and serve:
- Add salt, pepper, and red pepper flakes. Taste and adjust seasoning. Serve hot with extra lemon.
Notes
- Add extra broth if the orzo thickens too quickly.
- For a vegan version, use dairy-free milk.
- Great next-day leftovers — the flavors intensify as it sits.
