Name: Marry Me Chickpeas and Orzo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon crushed red pepper flakes (optional); 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1 (15-ounce) can chickpeas, drained and rinsed; 1 cup uncooked orzo; 2 cups vegetable broth; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup grated Parmesan cheese; 1/4 cup heavy cream; 2 cups fresh baby spinach; Salt and black pepper to taste; Chopped fresh basil or parsley for garnish

Jump to Recipe·Print Recipe

If you’re seeking an irresistible vegetarian dinner that delivers on both comfort and flavor, you have to try Marry Me Chickpeas and Orzo. This Mediterranean-inspired one-pan wonder combines hearty chickpeas, silky orzo, and a creamy Parmesan-infused sauce, all tied together with sun-dried tomatoes and vibrant fresh spinach. Ready in just thirty minutes, this dish is perfect for busy weeknights yet fancy enough to impress guests. Imagine scooping up spoonfuls of tender orzo and plump chickpeas, all tangled in a dreamy, sun-kissed sauce—you’ll see why everyone falls in love at the very first bite.

Marry Me Chickpeas and Orzo Recipe - Recipe Image

Ingredients You’ll Need

What makes Marry Me Chickpeas and Orzo truly special? It’s how each simple ingredient layers in richness, texture, and color. There’s nothing fussy here: every component shines and comes together to create pure magic in one skillet.

Olive oil: Provides a luscious, savory base and helps all the flavors meld beautifully.
Yellow onion: Adds sweetness and depth, rounding out the savory character of the dish.
Garlic: Essential for that aromatic punch—don’t skip it!
Crushed red pepper flakes (optional): For those who like a little heat, these lift the entire dish with a gentle kick.
Dried oregano: Adds a gorgeous herby note, reminiscent of the Mediterranean.
Smoked paprika: Gives subtle smokiness and warmth for an intriguing extra dimension.
Canned chickpeas: Offer protein and creaminess, while soaking up all the saucy goodness.
Uncooked orzo: This petite pasta cooks directly in the skillet, absorbing all those incredible flavors.
Vegetable broth: The flavorful liquid foundation that ties everything together and cooks the orzo to perfection.
Sun-dried tomatoes: Tiny bursts of tangy sweetness that add color and big flavor.
Grated Parmesan cheese: Lends a salty, creamy finish that makes the sauce totally irresistible.
Heavy cream: Rounds out the sauce and creates that signature dreamy texture.
Baby spinach: Wilts into the dish for pops of color and added freshness.
Salt and black pepper: Essential seasonings to bring all the flavors into balance.
Chopped fresh basil or parsley: For a bright, aromatic garnish right before serving.

How to Make Marry Me Chickpeas and Orzo

Step 1: Start with an Aromatic Base

Heat your olive oil in a large skillet over medium heat. When it shimmers, toss in the diced onion. Sauté for about four minutes, stirring occasionally, until the onion is soft and translucent. This step is the secret to building foundational flavor and getting that sweet, mellow start to your Marry Me Chickpeas and Orzo.

Step 2: Boost the Flavor

Add your minced garlic, crushed red pepper flakes (if you’re using them), dried oregano, and smoked paprika to the pan with the onion. Stir everything for about thirty seconds—just until the garlic is fragrant but not browned. The kitchen will smell amazing, and you’re setting the stage for layers of tasty complexity.

Step 3: Add Chickpeas and Orzo

Pour in the rinsed chickpeas and the uncooked orzo. Stir well so every bit is coated in that aromatic mixture from earlier. The chickpeas start to soak up flavors now, and the orzo will cook up perfectly al dente in the upcoming simmer.

Step 4: Simmer with Broth

Pour in the vegetable broth and bring it all to a gentle boil. Once bubbling, reduce the heat to a steady simmer. Give it a good occasional stir—let it cook for about ten minutes, until the orzo is tender and most of the liquid has been absorbed. This is where everything begins to come together in one marvelous pan.

Step 5: Make It Creamy and Add Good Stuff

Stir in the chopped sun-dried tomatoes, grated Parmesan, and heavy cream. Mix until everything turns gorgeously creamy and infused with savory richness. Then, gently fold in the baby spinach, letting it wilt into the sauce—just one to two minutes is perfect. Taste, then add salt and pepper until it’s just right for you.

Step 6: Garnish and Serve

The grand finale: off the heat, scatter chopped fresh basil or parsley over your Marry Me Chickpeas and Orzo. Scoop into bowls while warm and enjoy every luscious forkful.

How to Serve Marry Me Chickpeas and Orzo

Garnishes

A handful of fresh basil or flat-leaf parsley adds a pop of color and fragrance that wakes up the entire dish. Want extra indulgence? Shave a little more Parmesan or drizzle a swirl of good olive oil right before serving for peak restaurant-style presentation.

Side Dishes

Marry Me Chickpeas and Orzo is hearty enough on its own, but it absolutely sings next to a crisp arugula salad, warm crusty bread, or even some roasted vegetables. You could also pair it with a small bowl of Greek yogurt or a citrusy cucumber salad for a refreshing contrast.

Creative Ways to Present

This dish is made for family-style eating, so bring the skillet right to the table with a big serving spoon for everyone to dig in. For a fun twist, serve Marry Me Chickpeas and Orzo in individual ramekins topped with an extra basil leaf. Or, spoon it onto toasted crostini for an appetizer that’ll disappear in seconds.

Make Ahead and Storage

Storing Leftovers

Store any leftover Marry Me Chickpeas and Orzo in an airtight container in the refrigerator for up to three days. The flavors marry and deepen overnight, making leftovers possibly even more delicious than the first time around.

Freezing

You can freeze this dish if you’d like, though the texture of orzo and spinach may soften a bit upon thawing. Be sure to cool completely before transferring to a freezer-safe container. Freeze for up to two months for easy future dinners.

Reheating

To reheat, simply pop your leftovers in a saucepan over low heat, adding a splash of vegetable broth or water to loosen the sauce. Stir gently until warmed through. The microwave works, too—just use short bursts and stir often for even heating.

FAQs

Can I make Marry Me Chickpeas and Orzo vegan?

Absolutely! Swap the Parmesan cheese for a plant-based alternative and use coconut cream or cashew cream instead of heavy cream. You’ll still get the same luscious, comforting texture.

What can I use instead of orzo?

If you don’t have orzo, try small pasta shapes like ditalini or even rice. Just adjust the simmer time as needed so the grain or pasta cooks through.

Does this recipe work with other greens?

Definitely. Kale, Swiss chard, or baby arugula are lovely substitutes for spinach—just give heartier greens a minute or two longer to cook down.

Can I use dried chickpeas?

You can! Prepare dried chickpeas in advance by soaking and cooking them, then measure out about 1.5 cups cooked chickpeas to use in place of the canned version.

Is Marry Me Chickpeas and Orzo kid-friendly?

Yes, especially if you skip or tone down the red pepper flakes. The creamy sauce and mild flavors are generally a hit with kids (and adults alike!).

Final Thoughts

If you’re craving a comforting, one-skillet vegetarian dish that’s satisfying, gorgeous, and quick enough for any night, Marry Me Chickpeas and Orzo is destined to become a new favorite. Try it tonight—your taste buds and anyone you’re sharing with will thank you!

Marry Me Chickpeas and Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Marry Me Chickpeas and Orzo recipe is a flavorful and creamy dish that combines chickpeas, orzo pasta, and a variety of Mediterranean-inspired ingredients. It’s a perfect one-pot meal for a quick and delicious vegetarian dinner.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 (15-ounce) can chickpeas, drained and rinsed
1 cup uncooked orzo
2 cups vegetable broth

Additional Ingredients:

1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 cups fresh baby spinach
Salt and black pepper to taste
Chopped fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil: In a large skillet over medium heat, heat olive oil. Add diced onion and cook until soft, about 4 minutes.
Saute aromatics: Stir in garlic, red pepper flakes, oregano, and smoked paprika, cooking for 30 seconds.
Add chickpeas and orzo: Add chickpeas and orzo, coat with spices.
Cook orzo: Pour in vegetable broth, bring to a boil, then simmer for about 10 minutes until orzo is tender.
Finish dish: Stir in sun-dried tomatoes, Parmesan, and heavy cream until creamy. Add spinach, cook until wilted. Season with salt and pepper. Garnish and serve.