Description
A delicious and easy chickpea and orzo skillet recipe that is perfect for a quick meal.
Ingredients
Scale
- 1 ½ cups orzo
- 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes (optional)
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- 2 ½ cups water or vegetable broth
Instructions
- In a large skillet, warm olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- Add the orzo to the skillet, stirring to coat with the oil. Toast it slightly for flavor, then add water or broth.
- Simmer and cook the orzo, stirring often, until tender and most liquid is absorbed, about 10 minutes.
- Stir in the chickpeas, lemon zest, and juice. Cook for a few more minutes to warm the chickpeas.
- Turn off the heat and fold in parsley. Season with salt and pepper. Serve warm or chilled.
Notes
- This dish can be served warm or chilled, making it a great option for meal prep.
- Feel free to adjust the amount of red pepper flakes based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg