A pot of pasta can feel a little more like dinner when it’s dotted with chickpeas and green leaves. In this one-pan orzo, the pasta absorbs vegetable broth as it cooks, while lemon keeps the whole skillet bright rather than heavy.
Gather a Few Fresh Ingredients
Set out 1 cup dry orzo, 1 can chickpeas, drained and rinsed, 2 minced garlic cloves, and 2½ cups vegetable broth. You’ll also need 2 packed cups baby spinach, 1 lemon, 1 tablespoon olive oil, and salt and black pepper.
Let the Orzo Simmer
Warm the olive oil in a wide skillet over medium heat, then stir in the garlic for about 30 seconds, just until fragrant. Add the orzo and chickpeas, pour in the broth, and bring it to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring often so the orzo doesn’t catch on the bottom; add a splash of water if the pan looks dry before the pasta is tender.
Finish With Lemon and Greens
Fold in the spinach and stir until the leaves wilt, then add the zest and juice of half the lemon. Taste before adding salt and pepper, since the broth may already be seasoned. Serve warm with the remaining lemon cut into wedges, so everyone can add another squeeze at the table.