Marry Me Chickpeas and Orzo Recipe

Introduction

This Marry Me Chickpeas and Orzo is a creamy, comforting one-pan dish bursting with savory flavors. Featuring tender chickpeas, garlic, sun-dried tomatoes, and fresh spinach, it’s an easy meal that feels special enough to impress.

Ingredients

• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 (15 ounce) can chickpeas, drained
• 2 tablespoons tomato paste
• 1 cup orzo
• 3 cups chicken broth (or 3 cups water + 3 teaspoons Better Than Bouillon)
• A small bundle of fresh thyme
• 1/2 cup heavy cream
• 1/4 cup jarred sun-dried tomatoes, tomato bruschetta, Calabrian chiles, or similar
• 1-2 cups fresh spinach, torn into pieces
• Parmesan, red pepper flakes, and more thyme for topping

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced shallot and garlic, sautéing for 2-3 minutes until soft and fragrant.
2. Step 2: Stir in the drained chickpeas and tomato paste, cooking for another 2-3 minutes until the mixture develops a deeper red color.
3. Step 3: Add the orzo, chicken broth, and thyme sprigs to the skillet. Bring to a low simmer, cover, and cook for 7-9 minutes until the orzo is tender.
4. Step 4: Remove the thyme sprigs. Lower the heat, stir in the heavy cream, and simmer for 2-3 more minutes until the sauce is creamy and luscious. Taste and adjust seasoning as needed.
5. Step 5: Stir in the sun-dried tomatoes (or your chosen add-in) and torn spinach until the spinach wilts.
6. Step 6: Serve hot, topped with fresh thyme, grated Parmesan, and a sprinkle of red pepper flakes if desired.

Tips & Variations

• For a vegan version, substitute heavy cream with coconut cream and use vegetable broth instead of chicken broth.
• If you prefer a tangier flavor, add a squeeze of lemon juice just before serving.
• Swap orzo for other small pasta shapes like acini di pepe or couscous if needed.
• Add cooked sausage or grilled chicken for extra protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before adding them to the recipe, as canned chickpeas are already cooked and ready to use.

What can I substitute for heavy cream?

You can use half-and-half, full-fat coconut milk for a dairy-free option, or a cashew cream substitute to keep the dish creamy.

Marry Me Chickpeas and Orzo Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

Marry Me Chickpeas and Orzo is a creamy, comforting one-pan dish featuring tender chickpeas, al dente orzo, aromatic shallots and garlic, fresh thyme, and a splash of heavy cream. Enhanced with sun-dried tomatoes and fresh spinach, this easy skillet meal offers a perfect balance of savory and tangy flavors, topped with Parmesan and red pepper flakes for a subtle kick. Ideal for a quick weeknight dinner with a hearty, wholesome touch.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 (15 ounce) can chickpeas, drained
• 2 tablespoons tomato paste
• 1 cup orzo
• 3 cups chicken broth (or 3 cups water + 3 teaspoons Better Than Bouillon)
• 1 small bundle fresh thyme sprigs

Finishing Ingredients

• 1/2 cup heavy cream
• 1/4 cup jarred sun-dried tomatoes, tomato bruschetta, Calabrian chiles, or similar
• 1–2 cups fresh spinach, torn into pieces
• Parmesan cheese for topping
• Red pepper flakes for topping
• Fresh thyme for garnish

Instructions

1. Aromatics and Chickpeas: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced shallot and garlic slices; sauté for 2 to 3 minutes until they soften and become fragrant. Next, add the drained chickpeas and tomato paste to the skillet, and continue to sauté for an additional 2 to 3 minutes until the tomato paste develops a deeper red color, intensifying the flavor.
2. Cook Orzo: Add the orzo pasta, chicken broth, and fresh thyme sprigs to the skillet. Bring the mixture to a gentle low simmer, then cover the skillet and cook for 7 to 9 minutes, or until the orzo is tender and has absorbed most of the liquid.
3. Finish Sauce: Remove and discard the thyme sprigs. Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer for an additional 2 to 3 minutes until the sauce turns luscious and creamy. Taste and adjust the seasoning as desired, adding more cream for richness if preferred.
4. Add-Ins: Stir in the jarred sun-dried tomatoes (or tomato bruschetta, Calabrian chiles, or similar) and the torn fresh spinach. Cook just until the spinach is wilted, about 1 to 2 minutes. Serve the dish sprinkled with freshly grated Parmesan cheese, red pepper flakes for a subtle heat, and fresh thyme for a fragrant finishing touch.

Notes

• Use chicken broth or a water and bouillon combination for a more flavorful base.
• Sun-dried tomatoes can be substituted with tomato bruschetta or Calabrian chiles depending on your preferred spice level.
• Adjust creaminess by varying the amount of heavy cream added to your taste.
• For a vegetarian version, replace chicken broth with vegetable broth.
• This dish reheats well and can be stored for up to 3 days in the refrigerator.

Keywords: chickpeas, orzo, creamy pasta, skillet dinner, quick meal, Mediterranean, vegetarian option