Pasta & grains
Lemon Chickpea Orzo
Lemon Chickpea Orzo with dry orzo, olive oil, garlic cloves.
Make this recipe
Lemon Chickpea Orzo
- Servings
- 2
- Prep
- ~10 min
- Cook
- ~18 min
- Rest / chill
- ~0 min
- Total
- ~28 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Warm oil in a saucepan over medium heat. Stir in garlic for 30 seconds, then add orzo, chickpeas and stock.
- Simmer uncovered for 10–14 minutes, stirring frequently, until orzo is tender. Add a splash of water if the pan dries before the pasta is done.
- Fold in spinach until wilted. Remove from heat, add lemon juice, zest and salt, then crumble feta over each serving.
A little note
Serve with cucumber slices for crunch.
Cooking tips
- Stir across the base of the pan to keep orzo from sticking as the stock reduces.
- The finished orzo should be tender with a loose sauce; add water a spoonful at a time if it tightens before serving.
Ingredient swaps
Cannellini beans can replace the chickpeas in the same drained weight; fold them gently so they stay intact.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.