Saucy Tomato Chickpeas & Orzo

A truly simple one-pot meal that’s full of saucy tomato flavor, tender chickpeas and brown rice orzo with just enough Parmigiano Reggiano to bring it together. Fold in spinach or chopped kale if you’re looking for extra greens. Store in an airtight container in the refrigerator for up to four days. If you’d prefer less heat, use only ¼ teaspoon red pepper flakes, or omit altogether. You can also leave out the Parmigiano Reggiano for a delicious vegan option!

Serves: 4

Instructions

1. Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat until shimmering. Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and red pepper flakes and sauté for an additional 2 minutes to soften the garlic.
2. Add the orzo, tomato paste, Italian seasoning, salt, pepper, and stir until combined. Add the broth, diced tomatoes and chickpeas and increase heat to high. Bring to a boil. Once boiling, reduce the heat to low and simmer, stirring often, until most of the liquid has been absorbed and the orzo is al dente, about 10-12 minutes.
3. With the heat from the burner turned to off, let the orzo sit uncovered for 8-10 minutes – during this time it will continue to absorb the liquid and thicken.
4.  Fold in the Parmigiano cheese and taste. Season with additional salt and pepper if desired. Serve warm with additional Parmigiano sprinkled on top.