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Marry Me Orzo with Chickpeas and Tomato Cream

Elina James
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Pasta
Cuisine Italian-American Inspired
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Orzo with Chickpeas and Tomato Cream:
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes (adjust to taste)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ cup sundried tomatoes, chopped (optional, for extra depth)
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 cups vegetable broth (or chicken broth for non-vegetarian)
  • 1 cup orzo pasta
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions
 

  • Sauté aromatics: Heat olive oil and butter in a large skillet or deep pan over medium heat. Add diced onion and sauté until soft, about 3–4 minutes. Stir in garlic, red pepper flakes, oregano, and basil; cook until fragrant, about 1 minute.
  • Build the tomato base: Stir in crushed tomatoes and sundried tomatoes (if using). Simmer for 3–4 minutes to deepen the flavor.
  • Add chickpeas and orzo: Stir in chickpeas and dry orzo. Pour in vegetable broth and stir well. Bring to a gentle simmer, then reduce heat to medium-low.
  • Cook the orzo: Let the mixture simmer uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Make it creamy: Stir in heavy cream and Parmesan cheese. Mix well until sauce is creamy and orzo is fully coated. Taste and adjust seasoning with salt and black pepper.
  • Garnish and serve: Remove from heat and top with fresh basil or parsley. Serve hot, with extra Parmesan if desired.