One Pot Chickpea Orzo
A creamy, comforting pasta dish made in a single pot. This recipe features orzo, chickpeas, garlic, onion, stock, half and half, and Pecorino for an effortless, protein-packed meal with minimal cleanup and maximum flavor.
6 Servings
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
To make this dish gluten-free, substitute traditional orzo with a certified gluten-free orzo or small gluten-free pasta of a similar shape and cooking time. Additionally, ensure your chicken stock and Pecorino are labeled gluten-free to avoid cross-contamination. Adjust cooking time slightly depending on the alternative pasta used, and monitor the liquid levels as gluten-free pasta may absorb moisture differently.