A vibrant and flavourful one-pan orzo dish bursting with sweet cherry tomatoes, protein-packed chickpeas, and nutritious spinach. This easy meal is perfect for a quick weeknight dinner, offering a delightful taste of the Mediterranean.
minced
halved
uncooked
start with 2 cups, add more if needed
drained and rinsed
large handful
Heat 1 tbsp of olive oil in a large pot or deep pan over medium-high heat. Add the halved cherry tomatoes and cook, covered, for 10 minutes, or until they burst and soften.
Add the minced garlic and tomato paste to the pot. Fry for 2 minutes, stirring constantly, until the tomato paste has caramelized slightly. Stir in the uncooked orzo and Italian seasoning, toasting for 1-2 minutes until fragrant.
Pour in 2 cups of vegetable broth. Season with salt and black pepper. Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pan. Add the remaining vegetable broth if the mixture becomes too dry.
Once the orzo has absorbed most of the liquid and is tender, remove the pot from the heat. Stir in the drained and rinsed chickpeas and the baby spinach. Stir gently until the spinach wilts from the residual heat.
For a richer flavour, use chicken broth instead of vegetable broth.
Add a pinch of red pepper flakes along with the Italian seasoning for a subtle kick of heat.
Serve immediately with a sprinkle of grated Parmesan cheese or a drizzle of extra virgin olive oil for added richness.