Tuscan Orzo with Chickpeas and Kale (One Pot Recipe)

This comforting orzo with chickpeas is a one-pot, Italian-inspired dinner that’s hearty, healthy, and ready with minimal effort.

For more orzo recipes check out our, mushroom orzo, lemon orzo with zucchini, marry me orzo, and cherry tomato orzo with butter beans.

If you’re looking for a cozy dinner that’s both nourishing and satisfying, this orzo with chickpeas is a perfect choice 🍲. It’s a simple one-pot meal, inspired by Italian pasta e ceci, that brings together wholesome ingredients in the easiest way possible.

Packed with plant-based protein and fiber-rich chickpeas, this dish supports a balanced diet and keeps you feeling full without being heavy. Orzo pasta adds just the right amount of comfort while keeping things light and quick to cook.

What I love most is how it fits into a Mediterranean-style eating pattern—naturally low in saturated fats, rich in vegetables, and seasoned with olive oil and herbs 🌿. It’s healthy eating that still feels indulgent.

Louise and I often make this recipe on busy weeknights, and it’s one of our go-to easy orzo recipes for a stress-free, homemade meal ❤️.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Orzo pasta: The base of this orzo pasta recipe. Small shapes like ditalini, acini di pepe, or even small shells are great alternatives. Whole wheat or gluten-free orzo makes it more wholesome.
• Olive oil: Extra virgin adds flavor and depth. Swap with avocado oil or even unsalted butter for richness.
• Onion: Yellow onion gives sweetness, but red onion or shallots work well too.
• Garlic: Freshly minced garlic is best. Substitute with garlic powder in a pinch.
• Rosemary: Dried rosemary brings earthy aroma. Try thyme, sage, or Italian seasoning for variety.
• Chickpeas: The star of this dish. Use canned for convenience, or cook dried chickpeas for extra creaminess. White beans make a good swap.
• Kale: adds color, texture, and nutrients. Substitute with spinach, Swiss chard, or even collard greens.
• Crushed tomatoes: Bring acidity and richness. Substitute with diced tomatoes, fresh grated tomatoes, or tomato passata.
• Vegetable broth: Keeps this a healthy orzo recipe. Chicken broth works if not vegetarian. Water with a bouillon cube is another option.
• Salt and black pepper: Simple seasoning essentials. Pink Himalayan salt or freshly cracked pepper elevate the flavor.
• Red pepper flakes: Add a touch of heat. Try cayenne, chili powder, or smoked paprika for warmth without spice.
• Parmesan cheese: Adds creaminess and a savory finish. Use Pecorino Romano for a sharper bite or nutritional yeast for a dairy-free twist.

Warm olive oil in a large pot or Dutch oven. Add the chopped onion and cook gently until soft, about 4 minutes. Stir in the garlic and rosemary, and cook for 1 more minute until fragrant.

Step 2 – Build the Base

Add the chickpeas, crushed tomatoes, and vegetable broth. Season with salt, black pepper, and red pepper flakes. Bring everything to a gentle boil, then let it simmer for 10 minutes, stirring occasionally. For a creamier texture, blend just a small portion of the chickpeas with an immersion blender and stir them back in.

Stir in the orzo pasta and chopped kale, plus a little extra broth if needed. Simmer for about 10 minutes, stirring often so the pasta doesn’t stick. The orzo should be al dente and the kale tender. For a soupier consistency, add more broth until it resembles a rustic Tuscan orzo dish.

Step 4 – Taste and Finish

Turn off the heat and stir in the parmesan. Taste and adjust with more salt if needed. Spoon into bowls, drizzle with olive oil, and crack some black pepper. For brightness, add a sprinkle of lemon zest just before serving.