One-Pot Creamy Parmesan Orzo with Chickpeas and Spinach
10min
20min
4
465
Chef's Note
This recipe is a masterclass in bulk utility. By using dried orzo, chickpeas cooked from bulk, and a block of Parmesan, you're reducing the cost per serving by nearly 40% compared to using convenience versions. Remember the 'Unit Price Secret' from the post: that large block of Parmesan may look expensive upfront, but its price per ounce is far lower than the pre-shredded bags, and it melts much smoother!
Tags
Ingredients
2 tablespoons Olive oil
1 small Yellow onion, finely diced
3 cloves Garlic, minced
1.5 cups Dried orzo pasta
1.5 cups Cooked chickpeas (prepared from dried bulk)
3.5 cups Vegetable broth
1 cup Frozen chopped spinach
1/2 cup Parmesan cheese, freshly grated from a block
1 tablespoon Lemon juice
1/2 teaspoon Red pepper flakes
to taste N/A Salt and black pepper
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
- 2
Add the diced onion and sauté for 4-5 minutes until translucent and soft.
- 3
Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- 4
Add the dry orzo to the pan and toast it for 2 minutes, stirring frequently, until it smells slightly nutty and turns golden.
- 5
Pour in the vegetable broth and the cooked chickpeas. Bring the mixture to a boil.
- 6
Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- 7
Stir in the frozen spinach (no need to thaw) and the freshly grated Parmesan cheese. Stir until the spinach is heated through and the cheese has created a creamy sauce.
- 8
Finish with lemon juice and season with salt and pepper to taste. Serve immediately.
Nutrition Information (per serving)
465
18g
68g
14g
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