Creamy Lemon Chickpea Orzo with Fresh Spinach

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Introduction:

Creamy Lemon Chickpea Orzo with Fresh Spinach is the kind of dish that brings cozy comfort and bright flavor together in one bowl. It’s rich and silky from the cream, loaded with protein-packed chickpeas, and finished with a burst of lemon and tender spinach. A quick and satisfying meatless meal that’s as nourishing as it is delicious!

Ingredients:

  • 1 cup orzo pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 cups fresh spinach
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
  2. In the same pot, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
  3. Stir in the chickpeas and cook for 2–3 minutes to warm them through.
  4. Add the spinach and cook until just wilted, about 2 minutes.
  5. Pour in the vegetable broth and heavy cream. Stir and bring to a gentle simmer.
  6. Add cooked orzo, lemon zest, and lemon juice. Stir to combine and season with salt and pepper to taste.
  7. Simmer for another 2–3 minutes until creamy and heated through.
  8. Serve warm, garnished with fresh parsley.

Variation

  1. Make it Vegan-Friendly
    Swap out the heavy cream for canned full-fat coconut milk or a plant-based cooking cream. This not only keeps the dish creamy but also adds a subtle richness that complements the lemon and chickpeas beautifully.
  2. Add Protein with Grilled Chicken or Shrimp
    If you’re not vegetarian, grilled chicken strips or seared shrimp can be added right before serving. It’s a great way to bulk up the meal while still keeping it light and fresh.
  3. Try It with Kale or Arugula Instead of Spinach
    If you don’t have spinach on hand, baby kale or arugula makes a fantastic substitute. Kale adds a hearty texture, while arugula brings a peppery bite that plays well with the lemon.

Cooking Notes

  1. Want a vegan twist? Swap the cream for full-fat coconut milk or a plant-based cream alternative.
  2. Add a sprinkle of red pepper flakes for a little heat.
  3. This dish thickens as it sits loosen leftovers with a splash of broth or water when reheating.

Serving Suggestions

  1. Top with a Sprinkle of Feta or Parmesan
    A little crumbled feta or grated parmesan adds a salty bite and extra depth of flavor. It’s optional but gives the dish a touch of sharpness that balances the creamy base.
  2. Serve with Warm Crusty Bread
    A side of garlic bread, sourdough, or even pita is perfect for soaking up every last bit of that creamy lemon sauce. It turns this simple meal into something truly comforting.
  3. Pair with a Light Side Salad
    A crisp green salad with a tangy vinaigrette makes a refreshing contrast to the rich orzo. Try arugula with lemon vinaigrette or mixed greens with balsamic for a well-rounded plate.

Tips

  1. Add the Spinach Last to Keep It Bright and Tender
    Spinach wilts fast adding it toward the end of cooking helps it retain color and texture. Overcooking it can make it mushy and dull the vibrant green.
  2. Use High-Quality Broth for Maximum Flavor
    Since the broth forms the base of your creamy sauce, using a flavorful vegetable broth (or homemade if you have time) really elevates the entire dish.
  3. Let the Dish Rest Before Serving
    Giving it a minute or two off the heat allows the flavors to meld and the sauce to thicken slightly. It makes each bite creamier and more cohesive without needing extra cream.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Nutritional Information (Per Serving):

  • Calories: 320 kcal
  • Protein: 10g
  • Sodium: 480mg

Frequently Asked Questions

  1. Can I make this dish ahead of time?
    Yes! This dish stores well in an airtight container in the fridge for up to 3 days. Keep in mind the orzo will absorb more liquid over time, so when reheating, just add a splash of broth or cream to bring back the creamy texture.

  2. Can I freeze this recipe?
    It’s best enjoyed fresh, but you can freeze it. Just note that the texture of the cream may change slightly after thawing. Reheat gently on the stove with a bit of extra broth or cream to help restore the sauce’s smoothness.

  3. Is there a gluten-free option for orzo?
    Yes, gluten-free orzo or small gluten-free pasta shapes like rice-shaped pasta or quinoa pasta are great substitutes. Be sure to follow the cooking instructions on the package as times may vary.

  4. What other vegetables can I use?
    You can easily swap or add in veggies like sautéed mushrooms, cherry tomatoes, zucchini, or even roasted red peppers for added flavor and color. Just make sure they’re cooked through before adding to the final dish.

Conclusion

Creamy Lemon Chickpea Orzo with Fresh Spinach is one of those go-to meals that feels both comforting and uplifting. With its vibrant lemony flavor, hearty chickpeas, and velvety sauce, it’s perfect for weeknights when you want something satisfying without the fuss. Whether you keep it vegetarian or add a protein twist, this dish delivers big flavor in a simple, wholesome way. 🌿🍋

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Creamy Lemon Chickpea Orzo with Fresh Spinach

  • Author: Avery
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Creamy Lemon Chickpea Orzo with Fresh Spinach is the kind of dish that brings cozy comfort and bright flavor together in one bowl. It’s rich and silky from the cream, loaded with protein-packed chickpeas, and finished with a burst of lemon and tender spinach. A quick and satisfying meatless meal that’s as nourishing as it is delicious!

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 cups fresh spinach
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
  2. In the same pot, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
  3. Stir in the chickpeas and cook for 2–3 minutes to warm them through.
  4. Add the spinach and cook until just wilted, about 2 minutes.
  5. Pour in the vegetable broth and heavy cream. Stir and bring to a gentle simmer.
  6. Add cooked orzo, lemon zest, and lemon juice. Stir to combine and season with salt and pepper to taste.
  7. Simmer for another 2–3 minutes until creamy and heated through.
  8. Serve warm, garnished with fresh parsley.

Notes

  • Want a vegan twist? Swap the cream for full-fat coconut milk or a plant-based cream alternative.
  • Add a sprinkle of red pepper flakes for a little heat.
  • This dish thickens as it sits loosen leftovers with a splash of broth or water when reheating.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 25mg

Keywords: creamy orzo, lemon chickpea orzo, vegetarian pasta, easy dinner, spinach orzo

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