Mediterranean chickpea and orzo skillet

recipe-chickpea-orzo.png

Colorful vegetables commonly available in the summer add flavor to this one‑pan dish. Serve it as a meatless main or a hearty side.

Yield

6 servings

Ingredients

• 1 cup dry orzo pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 (15‑ounce) can chickpeas, rinsed and drained
• 2 cups fresh spinach
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Lemon wedges (optional)

Ingredient swaps:

Canned tomatoes or frozen spinach may be used in place of fresh vegetables. Drain well before adding to the skillet.

Cook

1. Cook orzo according to package directions. Reserve ¼ cup pasta water, drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes, until softened.
3. Add garlic and cook until fragrant.
4. Stir in tomatoes and bell pepper. Cook 3–4 minutes, until slightly softened.
5. Add chickpeas and spinach; cook until spinach is wilted.
6. Stir in cooked orzo, salt and pepper. Add a splash of reserved pasta water as needed. Remove from heat.
7. Sprinkle with feta cheese, parsley and a squeeze of lemon before serving.