Description
1 cup orzo pasta
1 can (15 oz) chickpeas, drained and rinsed
2 cups vegetable broth
1 can (14.5 oz) diced tomatoes
3 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup grated Parmesan cheese (or vegan alternative)
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Directions
In a large pot or deep skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Stir in the orzo and cook for another 1–2 minutes until slightly toasted.
Add the chickpeas, diced tomatoes (with juices), vegetable broth, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
Bring to a simmer and cook for about 10–12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Remove from heat and stir in lemon juice and Parmesan cheese.
Garnish with fresh parsley before serving.
Prep Time: 5 minutes, Cooking Time: 15 minutes, Total Time: 20 minutes, Kcal: 350 per serving, Servings: 4
