“Marry me” Orzo with chickpeas
It's so good, no one will refuse a second helping! Ingredients we usually have at home or can easily assemble. We use chickpeas as a protein source. We also need tomato sauce, sun-dried tomatoes, spinach, and, of course, tiny grain-shaped pasta—orzo. All in one pan, quick and easy—just the way we like it :) 0
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Ingredients
4 servings
- 2 tablespoons extra virgin olive oil
- 1 small onion
- 4 cloves of garlic
- 1 can of cooked chickpeas (300 g)
- 8 pieces of dried tomatoes
- 1/3 teaspoon chili flakes
- 1 teaspoon dried oregano
- freshly ground pepper
- 200 g orzo pasta (1 cup)
- 0.5 cups of tomato passata
- 750 ml of broth
- 125 ml of 30% cream
- 100 g baby spinach
- 4 tablespoons of grated Parmesan cheese + to serve
Preparation
- Pour olive oil into a large frying pan, add the diced onion, and sauté until translucent, stirring occasionally. Finally, add the finely chopped garlic.
- Add the drained chickpeas and fry for a while.
- Add chopped dried tomatoes, chili flakes, oregano, freshly ground pepper and tomato passata.
- Add the dry pasta and then the broth. Bring to a boil and stir.
- Cook uncovered for approximately 12 - 15 minutes, stirring occasionally, until the pasta is soft and all the liquid has been absorbed.
- Finally, add the cream and spinach and mix it into the dish.
- Once boiling, remove from heat and sprinkle with grated Parmesan. Serve with additional Parmesan.
