Creamy Tomato Orzo Chickpeas (Printable)
Creamy tomato orzo combines with crispy chickpeas for a satisfying, flavorful bowl that's ready anytime.
# Ingredient List:
→ Main Components
01 - 1 cup orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 tablespoon olive oil
04 - 2 cups vegetable broth
05 - 1 cup tomato sauce
06 - 1/2 cup unsweetened coconut milk
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon nutritional yeast
# Directions:
01 - Preheat oven to 425°F. Toss chickpeas with olive oil, smoked paprika, crushed red pepper flakes, salt, and black pepper. Spread in a single layer on a baking sheet and roast for 25 minutes until golden and crispy, shaking halfway.
02 - In a large skillet, heat a teaspoon of olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Stir in orzo, tomato sauce, and vegetable broth. Bring mixture to a gentle boil, then reduce to low heat and cook uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
04 - Pour in coconut milk and cook for an additional 2 minutes, stirring regularly, until mixture is creamy.
05 - Spoon creamy tomato orzo onto plates. Top with crispy chickpeas and garnish with parsley and nutritional yeast before serving.
# Expert Advice:
01 -
- Quick and satisfying for busy nights and ready in about half an hour
- Creamy and cozy with the bonus of crispy golden chickpeas
- Uses budget friendly ingredients you probably already have on hand
- Vegetarian and easily adapted to vegan
02 -
- Packed with plant protein and fiber
- Even better as leftovers and reheats perfectly for lunch
- Customizable for vegan by swapping out the cream
- Freezes beautifully without the chickpeas for meal prep
03 -
- To get the most flavor do not rush the onion and garlic step really let them soften and sweeten before adding anything else
- Toss chickpeas with plenty of olive oil and bake on convection if your oven has it for the ultimate crisp
- If you like a little spice stir in a pinch of red pepper flakes with the herbs for gentle heat