Orzo, chickpeas, garlic, onion, Pecorino, a little white wine (optional but yes), and creaminess — all done in one single pot. No draining. No fuss. Just good food that’s more comforting than your favorite hoodie.
Let me tell you what actually happened. It was one of those evenings — not bad, just… full. I’d been mentally holding it together with coffee and stubbornness, and by 7 p.m., I realized I’d forgotten to plan dinner. Again.
I opened the fridge hoping something would reveal itself. What I had: one lonely can of chickpeas, a box of orzo I swear had been in there since 2021, and half a container of half and half that I probably should’ve labeled. There was wine, but it was the kind you keep in the fridge for “cooking” which is code for I bought this for $5 and didn’t like it. You know the one.
But I was hungry, and also too tired to cry, so I threw everything into a pot and hoped. Honestly? I thought it was gonna be gluey pasta mush.
Instead? It turned out creamy, garlicky, cozy, slightly bougie-tasting in a “don’t tell anyone I used canned beans” kind of way. And now, this One Pot Chickpea Orzo lives rent-free in my dinner rotation. Even my brother asked for seconds. My brother! He eats like three things.
Why You’ll Love This One Pot Chickpea Orzo Recipe?
Here’s the thing: it’s not flashy. This dish isn’t showing up on anyone’s wedding menu. But it gets you. It’s warm, reliable, and a little flexible — like your best friend from high school who still texts you memes at 2 a.m.
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It’s one pot, so you’re not dealing with four burners and a colander mid-crisis.
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It’s secretly protein-packed because, surprise, chickpeas!
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The orzo cooks in the sauce, which means maximum flavor and minimum mess.
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It feels fancy enough to serve guests, but you can also totally eat it out of a mixing bowl while rewatching The Office.
And yeah — smashing the chickpeas gives it a super creamy texture without having to make a separate sauce or, God forbid, use flour. (Who even has flour these days?)
Ingredient Notes:
I’m not gonna pretend this is a “5 ingredient miracle” or anything — but you probably have most of this already. And if you don’t, I’ll tell you how to wing it.
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Olive oil – You just need enough to coat the pan and say “I tried.”
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One medium onion – Dice it. Don’t cry about it. Or cry. I always cry when chopping onions. It’s fine.
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Garlic – Four cloves. Or five. Or one big spoonful from that jar you keep in the fridge for emergencies.
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Red pepper flakes – A pinch. Unless you’re spicy. Then go nuts.
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Orzo – That tiny rice-shaped pasta that makes you feel like you’re cooking something fancy.
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White wine – Optional. But not really optional if you already opened the bottle.
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Chicken stock – Or veggie broth. Or even water + bouillon if you’re in a pinch.
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Half and half – The creaminess MVP. Milk plus a splash of cream works too.
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Chickpeas – One can. Half smashed, half whole. Both magical.
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Pecorino Romano – The salty, nutty finale. Parmesan works, too.
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Salt & black pepper – Obviously.
How To Make One Pot Chickpea Orzo?
Step 1: Sauté Party
Heat a big ol’ skillet or saucepan (nonstick or not, you do you) over medium. Add olive oil. Toss in your onion, garlic, and red pepper flakes. Cook till the onions are soft and the garlic smells like it should be bottled as perfume. If it starts to brown, don’t panic. Browned garlic is flavor. Burnt garlic is sadness. Just… keep it on medium.
Step 2: Toast the Orzo
Add the orzo. Stir it around in the oil like it owes you money. Let it toast for a few minutes. You’ll see some pieces turn golden — that’s your sign you’re doing great.
Step 3: Wine It Up
Pour in your wine. It should sizzle like a scene change in a cooking show. Let it cook down for a minute or two. Then, add in your chicken stock and half and half. Stir. Breathe. This is going to work.
Step 4: Let It Simmer
Want To Save This Recipe?
Lower the heat. Let it gently bubble away. Stir it every couple of minutes so it doesn’t stick. You’re looking for the orzo to get tender and the sauce to thicken. It’s about 12–15 minutes, give or take.
Step 5: Chickpeas to the Rescue
While things simmer, take half your chickpeas and smash them with a fork or the back of a spoon. No need to get fancy. Add both the smashed and whole chickpeas into the pot. Stir. Let them warm through and do their thing.
Step 6: Cheese + Finish Line
Turn off the heat. Stir in your grated Pecorino. Taste it. Probably needs a bit of salt and a bunch of black pepper. Maybe a squeeze of lemon if you’re that kind of person. You’re done. It’s creamy, steamy, salty, and completely satisfying.
Storage Options:
Let’s say, hypothetically, you don’t eat the entire pan while standing over the stove. You’ve got options.
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Fridge: It’ll keep for 3–4 days. I like to add a splash of water or broth when reheating to loosen it up.
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Freezer: Technically yes, but the texture goes weird. I only freeze it if I really can’t eat it all. (Rare.)
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Cold? Don’t knock it. It’s oddly delicious straight from the fridge at midnight.
Variations and Substitutions:
This recipe is like the sweatpants of dinners. It stretches. It forgives. It adapts. Here’s how I’ve messed with it — and survived.
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No wine? More stock. Or a splash of vinegar. Or nothing.
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No half and half? Milk. Even oat milk if that’s your vibe.
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No cheese? Skip it. Or use feta. Or goat cheese. Or nutritional yeast if you’re dairy-free and feeling optimistic.
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Add greens – Spinach wilts in beautifully at the end. Kale too, if you’re into that.
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Different beans? White beans work. Even lentils in a pinch.
I once added chopped leftover rotisserie chicken, and it slapped. Another time I threw in sun-dried tomatoes. That was… interesting. Not bad. Just different.
What to Serve with One Pot Chickpea Orzo?
Honestly? It’s good enough to be the whole meal. But if you’re building a dinner moment:
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A crisp green salad. You know, balance.
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Garlic bread. Obvious and correct.
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Roasted veggies. Broccoli, Brussels sprouts, whatever you forgot to use last week.
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A glass of wine. Same one you used to cook? Why not.
Frequently Asked Questions:
Does it taste like hummus?
Nope. The chickpeas are background singers here, not the star.
Can I make it vegan?
Yep. Use plant-based milk, veggie broth, and vegan cheese or nutritional yeast.
Can I eat it cold?
I mean, I have. It’s a vibe. Not everyone’s vibe, but definitely mine on a Tuesday night after dance class.
I didn’t think this One Pot Chickpea Orzo would become a thing. It was a last-minute dinner idea I barely believed in — like a kitchen Hail Mary. But somehow, it’s become my go-to when I want something that tastes like effort… without actual effort.
Give it a try. Make it your own. Eat it standing up in your kitchen while texting memes to your best friend.
And if you do? I want to know. Tell me what you added. What you skipped. If it turned out perfect or if you burnt the bottom and still loved it.
Let’s swap stories. I’ll bring the orzo.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
One Pot Chickpea Orzo
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes optional
- 1½ cups orzo pasta
- ⅓ cup dry white wine optional
- 2 cups chicken stock or vegetable broth
- 2 cups half and half
- 1 15-ounce can chickpeas, drained and rinsed — half smashed, half left whole
- ¾ cup grated Pecorino Romano cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
Heat the Pan:
- In a large, heavy-bottomed saucepan or deep skillet, heat the olive oil over medium heat until shimmering. Add the diced onion, minced garlic, and red pepper flakes (if using). Sauté for 3–4 minutes, or until the onion is translucent and the garlic is lightly golden.
Toast the Orzo:
- Add the orzo to the pan and stir continuously for 2–3 minutes, allowing the pasta to toast slightly and absorb the aromatic oil. This will enhance its nutty flavor.
Deglaze and Simmer:
- If using white wine, pour it into the pan to deglaze, scraping up any bits from the bottom. Let the wine reduce by half, then add the chicken stock and half and half. Stir to combine and bring the mixture to a gentle boil.
Cook the Orzo:
- Once the liquid is boiling, reduce the heat to low. Simmer uncovered, stirring frequently, for 12–15 minutes or until the orzo is nearly al dente and the mixture begins to thicken.
Add Chickpeas:
- Stir in the smashed and whole chickpeas. Continue cooking for another 2–3 minutes, or until the orzo is tender and the chickpeas are warmed through. If the sauce becomes too thick, add 1–2 tablespoons of water or broth as needed.
Finish with Cheese:
- Remove the pan from heat and stir in the grated Pecorino Romano. Season with kosher salt and freshly ground black pepper to taste. Mix until the cheese is fully melted and the orzo is creamy.
Serve Immediately:
- Transfer to serving bowls and garnish with additional cheese or black pepper, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
