Spain on a Fork > All Recipes > Main Dishes > One-Pot Tomato Chickpeas and Orzo | Easy & Delicious Pasta Recipe
All Recipes, Main Dishes / April 29, 2022

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.

One-Pot Tomato Chickpeas and Orzo
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.

One-Pot Tomato Chickpeas and Orzo
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.

One-Pot Tomato Chickpeas and Orzo

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.

One-Pot Tomato Chickpeas and Orzo

Key Ingredients & Cookware I used in this Recipe:

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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

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Calories 690 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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

  5. 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!

Nutrition Facts
One-Pot Tomato Chickpeas and Orzo
Amount Per Serving
Calories 690 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 7g44%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 15mg5%
Sodium 673mg29%
Potassium 799mg23%
Carbohydrates 87g29%
Fiber 11g46%
Sugar 10g11%
Protein 22g44%
Vitamin A 827IU17%
Vitamin C 24mg29%
Calcium 288mg29%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Simon Kefford

    Hi Albert,
    I am gradually working my way through your recipes which have all been great. I am cooking this later and would like to know if I double the recipe how many cans of chickpeas do I use. Your recipe says 200 grams. Is that drained weight? Which means I need 2 x 400 gram cans if I doubled it .

    22 . Mar . 2024
    • Spain on a Fork

      One standard can of chickpeas at 15.5 ox / 440 grams will do to double the recipe 🙂 Much love!

      22 . Mar . 2024
  2. Mad Dog

    But why not use grullos which date back to the 13th century and are a Spanish rice shaped pasta?

    08 . Jul . 2022
  3. Mary B Markovich

    5 stars
    Ok, I need to move to Spain. I really love your food. Keep the recipes coming

    08 . May . 2022
    • Spain on a Fork

      Thanks for the comment Mary! Much love 🙂

      08 . May . 2022
  4. Ville

    5 stars
    This was great. But I’ll use less stock next time. It’s the same with your paella de verduras, which I often do. Works better with somewhat less fluid for me.

    05 . May . 2022
    • Spain on a Fork

      Sounds great! Much love 🙂

      05 . May . 2022
  5. Sandy

    5 stars
    I made this for dinner tonight. Wow! I wish I had doubled the recipe so I’d have leftovers for lunches.

    04 . May . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      04 . May . 2022
  6. Deirdre

    Made this today! Simple and delish! Threw some baby spinach in at the end. Perfect feel good food!

    01 . May . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      02 . May . 2022
  7. Ramya

    Cant wait to make this soon for me can i use vegan cheese i never had one pot tomato chickpea and orzo before perfect for my after office meals love your recipes as always brightens up my day everyday

    29 . Apr . 2022
    • Spain on a Fork

      Sounds great Ramya!!! Much love 🙂

      29 . Apr . 2022

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