Description
Mediterranean comfort unfolds in this one-pot chickpea orzo, blending creamy textures with zesty herbs and Mediterranean warmth. Hearty chickpeas and delicate orzo create a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups orzo
- 1 (15 ounces) can chickpeas, half smashed
- 2 cups chicken stock
- 2 cups half and half
- 3/4 cup grated Pecorino cheese
Aromatics and Seasonings:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Optional Ingredient:
- 1/3 cup white wine
Instructions
- Prepare a heavy-bottomed pan over medium heat, drizzling olive oil to coat the surface. Introduce diced onions, fragrant minced garlic, and a sprinkle of red pepper flakes, sautéing until onions become translucent and aromatics release their enticing fragrance.
- Incorporate orzo into the pan, continuously stirring to ensure even toasting. Allow the grains to develop a delicate golden-brown hue, releasing a nutty aroma.
- Deglaze the pan with white wine, letting it reduce by half and intensify the flavor profile. Pour in chicken stock and half and half, bringing the liquid to a gentle boil. Reduce heat to low, allowing orzo to simmer and cook until achieving a perfect al dente texture.
- Gently fold in both mashed and whole chickpeas, continuing to cook until pasta reaches optimal tenderness. Maintain a luxurious, creamy consistency by adding water sparingly if needed. Remove from heat and incorporate Pecorino cheese, creating a velvety finish. Calibrate the seasoning with salt and freshly ground black pepper to elevate the dish’s taste.
- Transfer to serving dishes, garnishing with an additional twist of black pepper. Present the dish warm, inviting diners to savor the harmonious blend of textures and flavors.
Notes
- Choose a wide, heavy-bottomed pan to ensure even heat distribution and prevent burning during the sautéing and toasting stages.
- Mashing some chickpeas creates a creamy texture while keeping whole chickpeas provides delightful bite and protein boost.
- For a vegetarian version, swap chicken stock with vegetable broth and use nutritional yeast instead of Pecorino cheese.
- Control liquid carefully by adding stock incrementally, allowing orzo to absorb moisture slowly and develop a luxurious, risotto-like consistency without becoming too dry or soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 412 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 25 mg