One-Pot Mediterranean Chickpea Orzo
A fast meatless skillet dinner of tender orzo and chickpeas simmered with tomatoes, spinach, olives, lemon, and feta. Everything cooks in one pot for a bright, satisfying Mediterranean-inspired meal.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) crushed tomatoes
- 3 cups vegetable broth
- 1.5 cups dry orzo
- 1 can (15 ounces) chickpeas
- 5 ounces baby spinach
- 0.5 cup pitted kalamata olives
- 1 medium lemon
- 4 ounces feta cheese
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and oregano and cook for 30 seconds, until fragrant. (about 5 min) — Medium heat
- Stir in the crushed tomatoes, vegetable broth, salt, and pepper. Bring the mixture to a steady simmer. (about 4 min) — Medium-high heat
- Stir in the orzo and chickpeas. Reduce the heat to medium-low and cook uncovered, stirring often to prevent sticking, until the orzo is tender and most of the liquid is absorbed, 10 to 12 minutes. (about 12 min) — Medium-low heat
- Stir in the spinach and olives. Cook until the spinach wilts, about 2 minutes. Remove from the heat and stir in the zest and juice of half the lemon. Taste and adjust the seasoning. (about 3 min) — Off heat
- Spoon into bowls and crumble the feta over each serving. Cut the remaining lemon half into wedges and serve alongside. (about 1 min)