Description
A perfect 20-minute dinner! Chickpeas and orzo in a luscious, creamy, max-flavor tomato sauce.
Ingredients
Units
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Marry Me Orzo
- 2 tablespoons olive oil (this is the one I use)
- 1 shallot, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 can chickpeas, drained
- 2 tablespoons tomato paste
- 1 cup orzo (love this DeLallo orzo!)
- 3 cups chicken broth (I use 3 cups water + 3 teaspoons Better Than Bouillon)
- a small bundle of fresh thyme
- 1/2 cup heavy cream
Optional Add-Ins and Toppings
- 1/4 cup jarred sun-dried tomatoes, tomato bruschetta (my favorite!), Calabrian chiles, or similar
- 1–2 cups fresh spinach, torn into pieces
- parmesan, red pepper flakes, and more thyme for topping
Instructions
- Aromatics and Chickpeas: Heat the oil in a large skillet over medium heat. Add the shallot and the garlic; sauté for 2-3 minutes until soft and fragrant. Add the chickpeas and tomato paste; sauté for another 2-3 minutes until it has developed a deeper red color.
- Cook Orzo: Add the orzo, chicken broth, and thyme sprigs; bring to a low simmer. Cover and cook for 7-9 minutes.
- Finish Sauce: Remove the thyme sprigs. Keep the heat on low. Stir in the cream and simmer for 2-3 more minutes, until it’s totally luscious and creamy. Taste and adjust seasonings, adding more cream if you want.
- Add-Ins: Add your sun dried or fresh tomatoes and spinach, and stir them in until the spinach is wilted. Serve sprinkled with fresh herbs (I like thyme) and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: marry me pasta, marry me orzo, vegetarian marry me recipe
