Tuscan Orzo with Chickpeas and Kale (One Pot Recipe)
Servings: 4 large servings
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 cloves garlic grated or minced
- 1 teaspoon dried rosemary sub dried oregano
- 2 cans chickpeas 15 oz / 400 g each or 3 cups cooked chickpeas
- 1 can crushed tomatoes 15 oz / 400 g can
- 4 cups (1 L) vegetable broth plus 1 cup extra if needed
- 1½ cups (280 g) orzo pasta
- 4 cups (120 g) kale chopped, stems removed
- ½ cup (50 g) parmesan cheese grated, plus more for serving — sub non-dairy cheese
- ½ teaspoon salt or to taste + black pepper or a pinch of red pepper flakes
- Sauté: Heat 2 tablespoons extra virgin olive oil in a Dutch oven. Cook 1 large onion (chopped) until soft, about 4 minutes, then add 2 cloves garlic (grated) and 1 teaspoon dried rosemary and sauté for 1 minute.
- Build the Base: Add 2 cans chickpeas (drained and rinsed), 1 can crushed tomatoes, and 4 cups vegetable broth. Season with ½ teaspoon salt and some pepper and simmer 10 minutes, stirring occasionally. Blend a little chickpeas if you like it creamier.
- Cook Orzo and Kale: Stir in 1½ cups orzo pasta, 4 cups kale, and extra broth if needed. Simmer about 10 minutes, stirring often, until orzo is al dente.
- Finish: Turn the heat off and stir in ½ cup parmesan cheese Taste and adjust seasoning. Serve with olive oil, black pepper, and optional grated lemon zest.
Substitutions
- Orzo pasta → Ditalini, acini di pepe, small shells, whole wheat orzo, or gluten-free orzo.
- Olive oil → Avocado oil or unsalted butter.
- Onion → Red onion or shallots.
- Garlic → Garlic powder.
- Rosemary → Thyme, sage, or Italian seasoning.
- Chickpeas → Dried chickpeas (cooked) or white beans.
- Kale → Spinach, Swiss chard, or collard greens.
- Crushed tomatoes → Diced tomatoes, fresh grated tomatoes, or passata.
- Vegetable broth → Chicken broth or water with a bouillon cube.
- Salt and black pepper → Himalayan salt or freshly cracked pepper.
- Red pepper flakes → Cayenne, chili powder, or smoked paprika.
- Parmesan cheese → Pecorino Romano or nutritional yeast.
- Stir often → Orzo sticks easily, so keep it moving.
- Control the texture → Add broth for a soupier, cozy chickpea pasta soup.
- Blend a little → Puree some chickpeas for creaminess without cream.
- Cook al dente → Orzo should be tender with a slight bite, like a true Italian orzo recipe.
- Taste before serving → Adjust salt, pepper, and chili flakes at the end.
- Finish with toppings → Olive oil, parmesan, or herbs make this easy orzo recipe shine.
- Make it your own → Add greens or swap chickpeas with white beans for variety.
