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Orzo Pasta with Chickpeas

A delightful dish that combines fluffy orzo pasta and tender chickpeas, all drizzled in a zesty lemony goodness, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 1 can chickpeas, drained and rinsed (15 oz)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 lemon juiced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Cooking the Orzo
  1. In a medium saucepan, bring 4 cups of salted water to a boil. Add the orzo and cook according to package instructions, typically about 8-10 minutes until al dente. Once cooked, drain and set aside.
Sautéing the Chickpeas
  1. In a large skillet over medium heat, warm the olive oil. Add garlic to the skillet and cook for about 1 minute until fragrant, being careful not to let it burn. Toss in the rinsed chickpeas, cooking for an additional 2-3 minutes, allowing them to absorb the flavors.
Combining Ingredients
  1. Add the cooked orzo to the skillet, along with the lemon juice. Mix gently to combine, seasoning with salt and pepper to taste. Stir in half of the fresh parsley.
Garnishing and Serving
  1. Serve warm, garnished with the remaining parsley and an extra squeeze of lemon juice for a zesty finish.

Notes

Consider mixing in sautéed spinach or roasted bell peppers for extra nutrients and color. Timing is key; start cooking the orzo as you prepare the chickpeas. To keep your orzo from becoming sticky, stir occasionally while it cooks.