Lemony Spiced Orzo and Chickpeas

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Lemony orzo and chickpeas are simmered in a lightly-spiced broth and tossed with spinach.

A new favorite 1-pan, 10-ingredient, 30-minute meal here in our house. ♡

Orzo and chickpeas are simmered in a golden broth with turmeric, cumin, onion, garlic, lemon zest and a hint of hot chili flakes until tender. Then just wilt in a few handfuls of baby spinach, add one final big splash of lemon juice, and sprinkle on some fresh cilantro (if that’s your thing). And this gorgeous, flavorful, simple dinner will be ready to serve in no time!

We’ve enjoyed serving this one on its own for a simple vegetarian dinner, or adding some pan-seared salmon or shrimp on the side. Or we’ve found that this recipe also tastes just as delicious served cold as a pasta salad, making it a great option for picnics, potlucks, or grill nights this time of year.

However you serve these orzo and chickpeas, I hope you love them as much as we do!

Lemony Spiced Orzo and Chickpeas Ingredients

Here are a few brief notes about the ingredients you will need to make this orzo and chickpeas recipe:

• Orzo: The lovely al dente texture of orzo pairs beautifully with the chickpeas and soaks up all of that deliciously spiced broth while cooking. I love using orzo in this dish because it cooks quickly, but you’re welcome to substitute in any other small pasta shape that you may have on hand.
• Chickpeas: A can of chickpeas adds delicious nutty flavor, creamy texture, and extra protein to this dish.
• Greens: We love stirring in a few handfuls of fresh baby spinach or chopped kale at the end for an extra pop of color and nutrients. The hot orzo and chickpeas will wilt the greens after just a minute or so of stirring.
• Lemon: Fresh lemon brightens up the flavor of this dish and its tanginess perfectly balances the warmth of the spices. We’ll use both the zest and juice of one small lemon to maximize its flavor.
• Onion and garlic: Fresh onion and garlic serve as our base aromatics in this recipe, which we will sauté in a drizzle of olive oil.
• Spices: A simple blend of ground turmeric, ground cumin, and crushed red pepper flakes add a delicious earthiness, rich golden color, and subtle hint of heat to the orzo and chickpeas. Don’t forget to also taste and season the dish before serving with sea salt and freshly-ground black pepper.
• Broth: We typically use vegetable broth to cook the orzo, but chicken broth could work as a substitute too.
• Cilantro: Finally, we love topping this dish with a generous sprinkling of chopped fresh cilantro. But if cilantro isn’t your thing, chopped fresh chives, mint, or parsley would be delicious too, or you could just skip the extra herbs all together.

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