One pot creamy chickpea and spinach orzo has it all. Orzo, chickpeas, and spinach cooked in a creamy, garlic sauce all in one pan.

This dish came out of my continued efforts to get more plant-based protein into my life.

Canned or dried beans are a great staple to always have on hand.

I love adding beans into all kinds of things. You don’t need them just as a side for taco night.

My blogging pal, Christina, is so obsessed with beans that she started a bean-sclusive website.

So many good recipes.

Let’s get back to this recipe.

We start off with some butter and olive oil.

This combo will impart a good base of flavor into our beans and spinach.

Sauté a little diced onion, garlic, and other seasonings together in the skillet.

Toast up that dry orzo before cooking!

This will add another layer of flavor to the dish.

Mix in the stock and then cover with a lid.

Let the orzo do its’ thing until tender.

All the hard work to make one pot creamy chickpea and spinach orzo is pretty much done.

Monitor the heat and make sure the stock isn’t at too rapid of a boil.

The last thing we want is the orzo sticking to the pan.

Mix in spinach, chickpeas, and a little bit of goat cheese or cream cheese at the end of the dish.

You don’t want the spinach to overcook, so save it for the end.

My sister-in-law famously dislikes goat cheese. 

She says it has an essence of goat.

Whatever that means.

But, just in case, you are of her thinking and do not like goat cheese, add in a few tablespoons of cream cheese instead.

I have even added in feta cheese another time I made this. Just watch the salt if that is the journey you take.

Don’t judge me, but these leftovers cold the next day are still money!

Enjoy the lack of dishes, my friends!

One Pot Creamy Chickpea and Spinach Orzo

Yield: Serves 2-4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Orzo pasta, chickpeas, and spinach all cooking in one pan in a light garlic cream sauce.

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Ingredients

• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 1/2 yellow onion, diced
• 3 cloves garlic, grated
• 1 1/2 cups orzo
• 3 cups vegetable or low-sodium chicken stock
• 1/4 cup goat cheese, cream cheese, or feta cheese crumbles
• 2 cups chopped fresh baby spinach
• 1, 14.50z can chickpeas, drained and rinsed
• salt and pepper to taste

Instructions

1. Heat a medium/large non-stick skillet over medium. Add the olive oil and butter. Once melted and shimmering, add the red pepper, oregano, and onion. Cook until the onion is translucent and tender.
2. Add the garlic and cook for another minute, stirring to combine.
3. Add the orzo and mix to absorb all the flavors along with a big pinch of salt. Toast for about 2 minutes.
4. Pour in the stock and mix to combine. Bring to a simmer. Cover with lid and simmer for about 12 minutes, give or take.
5. Remove the lid. Reduce heat to low. Add the cheese and mix to combine. Stir in the spinach and chickpeas.
6. Adjust salt and pepper to taste. Serve and enjoy!

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