Pin It This Creamy Tomato Orzo with Crispy Chickpeas is that cozy crave-worthy dinner you make when you want something nourishing yet surprisingly simple. It is rich and full of flavor with a silky tomato sauce and golden roasted chickpeas for crunch. This recipe has become one of my weeknight go-tos especially after a long day when comfort is a must but time is short.
I first made this dish when my fridge was looking empty and we needed a hug in a bowl I could not believe how much everyone loved it and now we keep canned chickpeas stocked just for this
Ingredients
- Orzo pasta: softly chewy and absorbs all the creamy tomato flavor look for Italian orzo if possible
- Chickpeas: they roast up crisp and add hearty crunch pick canned chickpeas that feel firm and whole
- Crushed tomatoes: create a lush sauce with bright flavor any quality canned Italian plum tomatoes will shine here
- Vegetable broth: infuses the orzo with savory undertones opt for low sodium to control saltiness
- Heavy cream: gives the sauce its signature richness or try a plain unsweetened oat cream for a plant based twist
- Garlic cloves: add savory depth always use fresh for the most aroma
- Yellow onion: forms the flavor base pick ones that feel heavy for their size
- Olive oil: coaxes out all the flavors cold pressed extra virgin is best for both roasting and sautéing
- Dried Italian herbs: oregano thyme and basil bring classic Mediterranean notes check the date on your jars for max aroma
- Salt and black pepper: to season everything up
Instructions
- Prep the Chickpeas:
- Drain and rinse the chickpeas thoroughly then pat them dry with a clean towel until no moisture remains so they crisp up best
- Roast the Chickpeas:
- Toss the dry chickpeas with a drizzle of olive oil salt and black pepper on a baking sheet Spread them in a single layer and roast in a 425 degree oven for about 20 to 25 minutes Shake the pan halfway through until the chickpeas are deeply golden and crunchy
- Sauté Your Base:
- While the chickpeas roast heat olive oil in a big skillet over medium heat Add diced onion and cook gently stirring often for 6 to 8 minutes until soft and translucent Add minced garlic and cook a minute longer until wonderfully fragrant
- Toast the Orzo:
- Pour the uncooked orzo into the skillet and stir for about 2 minutes letting it get slightly golden and toasty This deepens the flavor of the final dish
- Simmer the Sauce:
- Pour in the crushed tomatoes and vegetable broth scraping any browned bits off the bottom Bring to a gentle simmer and season with salt pepper and the dried herbs
- Cook Until Creamy:
- Stir the orzo often and cook uncovered for 10 to 12 minutes until most liquid is absorbed and the orzo is creamy and still just a bit firm Taste and adjust seasoning if needed
- Add the Cream:
- Lower the heat and stir in the heavy cream mixing well for a silky sauce Let everything bubble for 1 or 2 minutes just until heated through
- Serve and Top:
- Spoon the creamy orzo into bowls and scatter hot crispy chickpeas over each serving Finish with an extra sprinkle of herbs if you like
Pin It The roasted chickpeas are my secret obsession They get so crunchy and satisfying and my daughter calls them dinner croutons for soup night We always sneak a few extra right off the pan
Storage Tips
Creamy tomato orzo will keep well in the fridge for up to three days Store the chickpeas separately in an airtight container at room temperature so they stay crisp When reheating add a splash of broth or cream to revive the creamy consistency
Ingredient Substitutions
Feel free to swap the orzo with small pasta shapes like ditalini or couscous for a similar texture If you want a dairy free version a good quality plant based cream adds a similar richness You can also use cannellini beans in place of chickpeas for a softer topping
Serving Suggestions
This is a gem for weeknight dinners but also special enough for casual dinner parties Pair it with an arugula salad and a quick garlicky sourdough for soaking up every drop of sauce For extra color scatter in a handful of baby spinach during the last few minutes of cooking
Cultural and Seasonal Adaptations
Creamy tomato orzo draws inspiration from Italian pantry staples with a modern twist Swapping fresh basil in summer or quick roasted cherry tomatoes makes this dish shine at any time of year In colder months serve steaming from the pot for maximum comfort on chilly nights
Pin It This creamy tomato orzo with crispy chickpeas will quickly become a family favorite. Try it soon and savor every rich comforting bite.
Recipe FAQs
- → How do I achieve crispy chickpeas?
Pat chickpeas dry and toss with oil, then roast or sauté until golden and crunchy.
- → Can I use gluten-free orzo?
Yes, substitute regular orzo with gluten-free options for the same creamy texture.
- → What herbs go best with tomato orzo?
Parsley, basil, and oregano complement the tomato sauce and enhance flavor.
- → Is this dish suitable for meal prep?
Absolutely. Prepare ahead and store in airtight containers; reheat gently before serving.
- → Can canned chickpeas be used?
Yes, drain and rinse canned chickpeas before roasting to ensure maximum crispiness.
- → How do I make the sauce creamier?
Stir in a splash of heavy cream or plant-based alternative for a richer consistency.