Creamy Tomato Chickpea Orzo
Thirty-five minutes and one wide skillet turn pantry staples into four generous dinners, with enough starch-built sauce to make reheating worthwhile. I use chickpeas for substance and let the orzo…
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, finely minced
- 2 tablespoons tomato paste
- 1 can, 28 ounces crushed tomatoes
- 3 cups vegetable broth
- 1 1/2 cups dry orzo
- 1 can, 15 ounces cooked chickpeas, drained and rinsed
- 5 ounces baby spinach
- as needed to taste kosher salt and black pepper
Instructions
- Set a 12-inch high-sided skillet or shallow Dutch oven beside the stove. Dice the onion, mince the garlic, drain and rinse the chickpeas, and measure the orzo before heating the pan; the grains need to enter promptly once the liquid is hot. Keep the spinach nearby so it can be added while the orzo is still steaming.
- Warm the olive oil in the skillet over medium heat for about 30 seconds. Add the onion and 1/2 teaspoon salt, then cook for 4 to 5 minutes, stirring every minute, until the pieces are translucent with lightly golden edges and feel soft when pressed against the pan. Lower the heat to medium-low if the onion browns before softening.
- Stir in the garlic and cook over medium-low heat for 45 to 60 seconds, just until its raw, sharp aroma changes to a sweet, savory smell. Add the tomato paste and stir constantly for 1 1/2 to 2 minutes, scraping the pan as it darkens from bright red to brick red; this frying step removes the tinny taste and concentrates the tomato.
- Pour in the crushed tomatoes and vegetable broth slowly while stirring, using the liquid to loosen any browned paste from the bottom. Add the orzo and chickpeas, season with another 1/2 teaspoon salt and several grinds of black pepper, and raise the heat to medium-high until the mixture reaches a steady simmer with small bubbles across the surface.
- Reduce the heat to medium-low so the mixture simmers gently rather than boils hard. Cook uncovered for 10 minutes, stirring every 2 minutes and scraping around the edges and bottom; frequent stirring keeps the starchy orzo from sticking and helps it release the body that makes the sauce creamy.
- After 10 minutes, taste one orzo grain carefully after cooling it briefly. It should be mostly tender with a small firm center, and the skillet should still contain loose, glossy sauce. If the pan is dry before the grains are tender, stir in 1/4 cup hot water or broth; if the mixture is soupy, continue simmering uncovered for 1 to 2 minutes.
- Fold in the baby spinach by handfuls, adding the next handful only after the previous one wilts. Cook for 2 to 3 minutes over medium-low heat until the leaves are dark green and collapsed, and the sauce clings to the orzo without looking pasty. Turn off the heat as soon as the spinach is tender to avoid overcooking the grains.
- Taste and adjust the seasoning with salt and black pepper. The finished orzo should be spoonable and creamy, not stiff; remember that it will absorb more liquid as it rests. For a brighter finish, stir in a small squeeze of lemon or a splash of reserved chickpea liquid if available, but add it gradually so the tomato sauce stays balanced.
- Cover the skillet loosely with a lid or sheet of foil and let it rest off the heat for 3 minutes. This short rest finishes the center of the orzo and lets the sauce settle; do not skip it, but do not leave the pan covered for much longer or the grains may become heavy.
- Spoon the creamy orzo into four shallow bowls while it is hot, distributing chickpeas and spinach evenly. Serve immediately from the skillet for the easiest one-pan cleanup. Cool leftovers within 2 hours, refrigerate in a sealed container for up to 3 days, and reheat each portion with 1 to 2 tablespoons of water or broth over medium-low heat until loosened and steaming.
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