This chickpea orzo recipe is a wholesome, one-skillet meal packed with Mediterranean flavor, plant-based protein, and cozy comfort in every bite.
For more 30-minute one-skillet recipes, check out our Mediterranean lentil and orzo, chickpea sweet potato patties, black beans and rice, turmeric rice with chickpeas.
A Healthy One-Skillet Dinner Packed with Mediterranean Flavor
If you love cozy Mediterranean comfort food, this chickpea orzo recipe will quickly become a weeknight favorite. 🍲 It’s inspired by the pasta e ceci I grew up eating in Italy — simple, satisfying, and made with humble pantry ingredients.
I made this one-skillet chickpea orzo for Louise yesterday, and she loved it!
Each bite is fiber-rich and protein-packed, supporting a balanced diet while keeping the dish naturally low in saturated fat. 🌿 The orzo turns creamy as it cooks with the chickpeas and broth, creating a comforting texture without any cream or cheese.
It’s budget-friendly, easy to make, and packed with nourishing vegetables like kale, carrots, and onion.
Serve it on busy nights when you crave something simple, hearty, and Mediterranean-style — this is Nonna’s cooking made modern. ❤️
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: Extra virgin olive oil adds richness and depth. For an oil-free version, sauté the veggies in a splash of vegetable broth.
- Onion: Yellow or white onion gives a sweet base flavor. Shallots work well for a milder taste.
- Carrots: Add color and a hint of sweetness. Substitute with celery or diced bell peppers for a fresh twist.
- Garlic: Fresh garlic is essential in a Mediterranean chickpea and orzo dish. Garlic powder works in a pinch, but fresh gives the best aroma.
- Herbs: We use dried or fresh rosemary, a classic Italian pairing. Oregano or thyme also complement the flavors beautifully.
- Tomato paste: Builds richness and body. Substitute tomato purée.
- Kale: Adds color and nutrients. Swap with spinach or Swiss chard.
- Chickpeas: We use canned chickpeas for convenience, but you can cook dried chickpeas from scratch for extra flavor. They’re the protein star of this healthy chickpea orzo dinner.
- Vegetable broth: Keeps the recipe light and plant-based. Use chicken broth if you prefer a richer flavor.
- Orzo pasta: Orzo makes this a quick weeknight chickpea orzo skillet. Ditalini, small shells, or elbow pasta also work well — they may just need a few extra minutes to cook.
- Salt and pepper: Season to taste and finish with a drizzle of olive oil or squeeze of lemon. Add a pinch of red pepper flakes for some heat.
How to Make This Chickpea Orzo Recipe
Step 1. Sauté the Vegetables
Heat a little olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and kale cut into bite-size pieces with a pinch of salt.
Cook for about 4 minutes, or until the onion turns soft and the kale begins to wilt.
Note: We add the kale early so it softens properly — this makes it tender and easier to digest.
Step 2. Build the Flavor Base
Stir in the grated garlic, rosemary, and tomato paste. Cook for about 1 minute, stirring often, until fragrant and rich in color. This is the heart of your Mediterranean orzo recipe and where all that depth of flavor begins.
Step 3. Add Chickpeas and Simmer
Add the drained and rinsed chickpeas, vegetable broth, salt, black pepper, and a pinch of red pepper flakes. Stir well, cover, and bring to a gentle boil. Lower the heat and simmer for 10 minutes to let the flavors meld into a cozy, quick chickpea orzo meal.
Step 4. Cook the Orzo
Remove the lid, add the orzo and a bit more broth if needed (I’d recommend 1 to 2 cups). Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is almost cooked.
Note: Turn off the heat just before it’s fully tender — the residual warmth will finish cooking it perfectly.
Step 5. Taste and Serve
Adjust the salt and pepper to taste. Serve and finish with a drizzle of extra virgin olive oil, a squeeze of lemon, or a sprinkle of grated Parmesan if you like. We hope you enjoy this comforting, high-fiber dinner that feels both simple and satisfying.
Tips
- Don’t rush the sauté: Let the onions, carrots, and kale soften properly — this builds a sweeter, richer base.
- Cook the kale early: Adding kale at the start helps break down its fibers, making it tender and easy to digest.
- Stir often once the orzo is in: Orzo tends to stick to the bottom, so give it a quick stir every minute or so.
- Adjust broth: The orzo will absorb liquid as it cooks. Keep some broth handy to reach your preferred consistency.
- Season at the end: The salt level changes as the broth reduces, so always taste before serving.
- Customize your greens: Spinach or chard work beautifully in this easy orzo dinner vegetarian style. If using spinach, add it during the last 5 minutes of cooking so it stays tender and vibrant.
- Finish with freshness: A squeeze of lemon or drizzle of extra virgin olive oil adds brightness and balance.
Frequently Asked Questions
Yes! Canned chickpeas are great for convenience, but if you have dried ones, cook them first until tender. You’ll need about 1½ cups of cooked chickpeas for every can.
Absolutely. This dish reheats beautifully — just add a splash of broth when warming it up. It’s one of those budget friendly orzo chickpeas recipes that tastes even better the next day.
Definitely. Ditalini, small shells, or elbow pasta all work well. Just adjust the liquid and cooking time slightly.
Stir frequently during cooking and make sure there’s enough broth in the pan. A drizzle of olive oil at the end helps, too.
Yes! Zucchini, spinach, or chopped tomatoes fit right in. It’s a flexible weeknight chickpea orzo skillet you can easily customize with what you have on hand.
More Chickpea or Orzo Dinners
- Mushroom orzo
- Lemon orzo with zucchini
- Cherry tomato orzo and butter beans
- Easy Greek chickpea soup
- Turmeric chickpea stew
- Chopped chickpea salad
- Greek chickpea patties
- Coconut curry with chickpeas
If you tried this Chickpea Orzo Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Chickpea Orzo Recipe (Healthy One-Skillet Dinner)
Ingredients
- 1 – 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 carrots chopped
- 3 packed cups kale chopped into bite-size pieces
- 2 cloves garlic grated
- 1 teaspoon rosemary or dried oregano
- 4 tablespoons tomato paste
- 2 cans chickpeas 15 oz / 400 g each can — drained and rinsed — or 3 cups / 460 g cooked chickpeas
- 4 cups vegetable broth or chicken broth + 2 cups / 500 ml or as needed to finish cooking the orzo
- 1 cup orzo pasta or ditalini
- ¾ teaspoon salt or more to taste + black pepper and red pepper flakes to taste
- 1 handful grated parmesan or a squeeze of lemon for serving
Instructions
- Sauté the vegetables: Heat 1 – 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add 1 large onion (chopped), 2 carrots (cut into discs), and 3 packed cups kale (chopped) with a pinch of salt. Cook for about 4 minutes, until the onion softens and the kale wilts.
- Build flavor: Stir in 2 cloves garlic (grated), 1 teaspoon rosemary, and 4 tablespoons tomato paste. Cook for about 1 minute, stirring often, until fragrant and rich in color.
- Add chickpeas and simmer: Add 2 cans chickpeas (drained and rinsed), 4 cups vegetable broth, ¾ teaspoon salt, pepper, and red pepper flakes. Stir, cover, and bring to a gentle boil. Lower the heat and simmer for 10 minutes.
- Cook the orzo: Add 1 cup orzo pasta and 1–2 cups more broth if needed. Simmer uncovered for 8–10 minutes, stirring often, until the orzo is almost tender. Turn off the heat just before it’s done — it will finish cooking as you bring it to the table.
- Taste and serve: Adjust seasoning, then serve with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of Parmesan.
Notes
- Olive oil → Extra virgin olive oil for richness; use a splash of vegetable broth for an oil-free version.
- Onion → Yellow or white onion for sweetness; shallots for a milder flavor.
- Carrots → Add color and sweetness; swap with celery or diced bell peppers for a fresh twist.
- Garlic → Fresh garlic for aroma; garlic powder in a pinch.
- Herbs → Rosemary (fresh or dried); substitute oregano or thyme.
- Tomato paste → Use tomato purée instead.
- Kale → Swap with spinach or Swiss chard.
- Chickpeas → Use canned for ease or cook dried chickpeas from scratch for extra flavor.
- Vegetable broth → Replace with chicken broth for a richer taste.
- Orzo pasta → Try ditalini, small shells, or elbow pasta (add a few extra minutes to cook).
- Don’t rush the sauté: Let onions, carrots, and kale soften for a sweeter, richer base.
- Cook the kale early: Starting it early breaks down fibers for tender, easy-to-digest greens.
- Stir the orzo often: Prevent sticking by giving it a quick stir every minute or so.
- Adjust the broth: Orzo absorbs liquid fast — keep extra broth handy for your ideal texture.
- Season at the end: Taste before serving since the salt level changes as broth reduces.
- Customize your greens: Swap in spinach or chard; add spinach in the last 5 minutes to keep it bright.
- Finish with freshness: A squeeze of lemon or drizzle of olive oil adds the perfect final touch.
Nutrition
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