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
- 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.
- In the same pot, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Stir in the chickpeas and cook for 2–3 minutes to warm them through.
- Add the spinach and cook until just wilted, about 2 minutes.
- Pour in the vegetable broth and heavy cream. Stir and bring to a gentle simmer.
- Add cooked orzo, lemon zest, and lemon juice. Stir to combine and season with salt and pepper to taste.
- Simmer for another 2–3 minutes until creamy and heated through.
- 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