Description

This Creamy Tuscan Chickpeas & Orzo recipe is a delightful mix of hearty chickpeas, tender orzo pasta, and vibrant spinach in a luscious cream sauce. With the tangy sweetness of sun-dried tomatoes and a hint of Italian herbs, this dish is a comforting and flavorful meal that comes together in just 30 minutes.

Ingredients

Main Ingredients:

1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)

Orzo & Broth:

1 cup orzo pasta
3 cups vegetable broth

Additional Ingredients:

1 can (15 ounces) chickpeas, drained and rinsed
3 cups fresh spinach
1/2 cup heavy cream (or coconut cream for vegan option)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh basil for garnish

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Instructions

Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
Cook Orzo: Add orzo to the skillet, coat in the oil and seasonings. Pour in vegetable broth, simmer for 10–12 minutes until orzo is tender.
Add Remaining Ingredients: Stir in chickpeas, spinach, and cream. Cook until spinach wilts and the mixture is creamy. Add Parmesan (if using), lemon juice, salt, and pepper.
Finish & Serve: Adjust seasoning, garnish with basil. Serve warm.

Notes

For extra protein, top with grilled chicken or shrimp.
To make dairy-free, use coconut cream and omit Parmesan.
This dish thickens as it sits—add a splash of broth or water when reheating.