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–+ servings
One skillet chickpea orzo recipe with kale carrots and tomato broth in a bowl.

Chickpea Orzo Recipe (Healthy One-Skillet Dinner)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 - 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 3 packed cups (100 g) 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 (1 L) vegetable broth or chicken broth + 2 cups / 500 ml or as needed to finish cooking the orzo
  • 1 cup (200 g) 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

  • 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.
    Step 1 Sautéing onion carrots and kale in olive oil for chickpea orzo.
  • 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.
    Step 2 Stirring tomato paste rosemary and garlic in skillet for Mediterranean orzo recipe.
  • 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.
    Step 3 Adding chickpeas broth and seasonings to pan for quick chickpea orzo meal.
  • 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.
    Step 4 Simmering orzo with chickpeas and broth until creamy and tender.
  • Taste and serve: Adjust seasoning, then serve with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of Parmesan.
    Step 5 Serving chickpea orzo with olive oil and parmesan for healthy one skillet dinner.
Substitutions
  • 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).
 
Tips
  • 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.
 
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
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