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One Skillet Toasted Garlic and Chickpea Orzo Recipe

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4.2 from 9 reviews

A flavorful and hearty one skillet dish featuring toasted chickpeas and orzo simmered in a fragrant broth infused with smoked paprika, adobo seasoning, herbs, and sautéed garlic. This vegan, main dish offers a satisfying combination of textures and vibrant Mediterranean-inspired flavors, perfect for an easy weeknight meal.

Ingredients

Base Ingredients

  • 1–2 tbsp extra virgin olive oil, divided
  • 1, 15 oz can chickpeas, rinsed and drained
  • 1/4 tsp fennel seeds
  • 1 tsp adobo seasoning, divided (I used Loisa)
  • 1/2 medium yellow onion, diced
  • 1/2 cup mushrooms, sliced (optional)
  • 5 cloves of garlic, thinly sliced
  • 1/4 cup marinated artichoke hearts, roughly chopped
  • 1 red pepper, sliced into strips
  • 1 1/2 cups dry orzo
  • 2 tsp smoked paprika
  • 1 tsp dry basil
  • 1 tsp dry oregano
  • 1/4 tsp salt
  • 5 sprigs of thyme or 1/2 tsp dry thyme
  • 3 cups vegetable broth

Optional Extras

  • Spinach
  • Cilantro
  • Olives

Instructions

  1. Toast Chickpeas: Add half of the olive oil to a large skillet and warm over medium heat. Dry the chickpeas thoroughly in a kitchen towel, then add them to the skillet along with fennel seeds and half of the adobo seasoning. Stir occasionally until the chickpeas turn slightly browned and golden, then remove them from the skillet and set aside.
  2. Sauté Onions and Mushrooms: In the same skillet, add the diced onions and sliced mushrooms with a pinch of salt. Cook over medium heat until the onions become translucent and mushrooms soften, about 3-5 minutes.
  3. Sauté Garlic and Artichokes: Add the remaining olive oil to the skillet, then add the thinly sliced garlic and roughly chopped artichoke hearts. Sauté for about one minute until garlic is golden and fragrant.
  4. Cook Peppers and Toast Orzo: Stir in the red pepper strips and cook for another minute. Add the dry orzo along with the remaining adobo seasoning, smoked paprika, dry basil, dry oregano, salt, and thyme. Toss everything to coat the orzo and toast it in the skillet for 2-3 minutes until the herbs and spices become fragrant.
  5. Simmer with Broth: Pour in the vegetable broth and bring the mixture to a simmer. Allow the orzo to cook uncovered for about 15 minutes until al dente, stirring occasionally. If boiling occurs, reduce heat to maintain a rapid simmer.
  6. Add Spinach (Optional): When the orzo has absorbed most of the liquid, add a few handfuls of spinach and stir to wilt. Remove the skillet from heat and adjust seasoning if needed.
  7. Serve: Top the orzo with the toasted chickpeas. Optionally garnish with cilantro and olives before serving.

Notes

  • Dry the chickpeas well before toasting to ensure they crisp up properly.
  • Use vegetable broth to keep the dish vegan and enhance the flavor.
  • Optional veggies like spinach, cilantro, and olives add freshness and depth.
  • Adjust the adobo seasoning according to your preferred spice level.
  • You can omit mushrooms if desired or substitute with other vegetables.
  • Toast the orzo carefully to prevent burning and develop a nutty flavor.
  • Monitor simmering to avoid the orzo overcooking or the broth boiling over.

Find it online: https://yumntasty.com/one-skillet-toasted-garlic-and-chickpea-orzo-recipe/