One-Pot Tomato Chickpeas and Orzo | Easy & Delicious Pasta Recipe
We´ve made a ton of recipes here on Spain on a Fork, however, this One-Pot Tomato Chickpeas and Orzo might just be one of the best ones yet. It´s packed with so many great flavors, super easy to make and done in just 30 minutes.
This is the perfect dish for a busy weeknight dinner, yet it´s elegant enough for a relaxed weekend lunch, next to a bottle of Spanish wine. Either way, this is the kind of dish that´s going to fill your body with so much goodness.
The main ingredient in this recipe is Orzo. If you´re not familiar with orzo, it´s a type of pasta that looks like rice, but indeed it is a pasta that´s made with durum wheat. Truly, one of the most versatile ingredients ever.
TIPS & TRICKS to Make this Recipe: Make sure to check the package instructions on the orzo you´re using. So you perfectly cook it al dente, otherwise it can get mushy. On a last note, I topped off the dish with some finely grated Manchego cheese, to give the dish a creamy texture. But you can use any cheese you like.
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Watch the Video Below on How to Make this One-Pot Tomato Chickpeas and Orzo
One-Pot Tomato Chickpeas and Orzo
- 3 tbsp extra virgin olive oil 45 ml
- 1 cup uncooked orzo 200 grams
- 1 onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 14.5 oz canned diced tomatoes 400 grams
- 1 1/4 cups canned chickpeas 200 grams
- 2 cups vegetable broth 475 ml
- 1/4 cup grated Manchego cheese 30 grams
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 1 tbsp extra virgin olive oil, after 2 minutes add in 1 cup uncooked orzo, mix the orzo continuously with olive oil, after 4 minutes and the orzo is lightly fried, transfer the orzo into a bowl and set aside
Using the same pan with the same heat, add in 2 tbsp extra virgin olive oil, meanwhile finely chop the onion and roughly chop the garlic, add into the pan with the olive oil, mix continuously
After 3 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in a 14.5 oz can of diced tomatoes, 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, mix together, then add in 2 cups vegetable broth and turn up the heat to a high heat
Once the broth comes to a boil, add the orzo back into the pan, mix together so everything is evenly distributed, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente (11 minutes in my case), then remome the pan from the heat
FInely grate in a 1/4 cup of Manchego cheese and then mix everything together, sprinkle with finely chopped fresh parsley, serve at once, enjoy!
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