Introduction

Oh, friends, do you ever have those nights where you crave something utterly comforting, something that feels like a warm hug in a bowl, but you also really don’t want to spend hours in the kitchen? I know I do! And that’s exactly where this Marry Me Chickpeas and Orzo recipe comes in. It’s inspired by that viral “Marry Me Chicken” dish, but we’re giving it a delicious, vegetarian twist that’s just as swoon-worthy. This dish is so incredibly easy and comes together in one pan, meaning less cleanup and more time for you. It’s the perfect weeknight dinner that feels special enough for a date night, or just a really, really good Tuesday.

Why You’ll Love This Recipe

Speedy & Simple: Seriously, most of the work is just chopping and then letting it simmer.
One-Pan Magic: Fewer dishes? Yes, please! Everything cooks right in one skillet.
Incredibly Versatile: You can easily swap out or add ingredients to make it your own.
Cozy Comfort Food: The creamy sauce and tender orzo are pure bliss.
Giftable & Shareable: Make a big batch to share with friends or neighbors – they’ll be eternally grateful!

Ingredients

Gather ’round, my dears! Here’s what you’ll need to create this dreamy dish:

2 tablespoons olive oil: The foundation of our flavorful base.
1 shallot, thinly sliced: Shallots offer a delicate sweetness that’s just perfect here.
4 cloves garlic, thinly sliced: Because no good dish is complete without a little garlic love.
1 (15 ounce) can chickpeas, drained: Our hearty, plant-based protein star.
2 tablespoons tomato paste: This little powerhouse adds such a rich, concentrated tomato flavor.
1 cup orzo: These tiny pasta shapes cook up beautifully and soak up all that yummy sauce.
3 cups chicken broth: Feel free to use vegetable broth if you’re keeping it strictly vegetarian!
1 small bundle fresh thyme: The earthy, aromatic magic that ties everything together.
1/2 cup heavy cream: For that irresistible creamy, “marry me” factor.
1/4 cup jarred sun-dried tomatoes, tomato bruschetta, Calabrian chiles, or similar (optional): If you want a little zip and extra flavor boost, these are fantastic!
1-2 cups fresh spinach, torn into pieces (optional): A healthy green addition that wilts down so easily.
Parmesan cheese, for topping (optional): Because a sprinkle of salty, nutty cheese never hurt anyone.
Red pepper flakes, for topping (optional): For a touch of heat if you like it a little spicy.
Fresh thyme, for topping (optional): A little fresh garnish makes it extra special.

How to Make It

Alright, let’s get cooking! It’s easier than you think.

Start the Sauté: Grab a nice, large skillet or a pot. Pop it on the stove over medium heat and add your olive oil.
Soften the Shallot: Once the oil is shimmering, toss in your thinly sliced shallot. Let it cook, stirring occasionally, until it’s nice and soft, usually about 3-4 minutes.
Aromatic Garlic: Now, add your sliced garlic. Cook it for just 1 minute more, stirring constantly. We want it fragrant, not browned!
Chickpea Power: Stir in the drained chickpeas and the tomato paste. Cook for another 1-2 minutes, making sure to coat those chickpeas nicely. This step really builds flavor.
Toast the Orzo: Add your uncooked orzo to the skillet. Give it a good stir for about a minute. Toasting the orzo slightly adds a lovely nutty depth.
Broth and Herbs: Pour in the chicken broth (or vegetable broth!) and tuck in that little bundle of fresh thyme. Bring the whole mixture to a gentle simmer.
Simmer Down: Now, reduce the heat to low. Cover the skillet and let it cook for about 10-12 minutes. You’re looking for the orzo to be tender (that’s “al dente” in foodie terms!) and for most of the liquid to be absorbed. Give it a stir now and then to make sure nothing sticks.
Remove the Thyme: Once the orzo is cooked, carefully fish out and discard that bundle of thyme.
Creamy Finish: Stir in the heavy cream. If you’re adding any of those yummy optional extras like sun-dried tomatoes or spinach, now’s the time! Cook for another 1-2 minutes, just until the spinach has wilted and the sauce is beautifully creamy.
Serve with Love: Ladle this deliciousness into bowls. Top with a sprinkle of Parmesan cheese, a pinch of red pepper flakes if you like a little kick, and some fresh thyme for a pretty finish. Enjoy!

Substitutions & Additions

This recipe is a fantastic canvas for your creativity! Don’t be afraid to play around.

Broth Swap: Vegetable broth works beautifully if you want to keep it strictly vegetarian or vegan (use a plant-based cream alternative too!).
Protein Boost: While we love the chickpeas, you could also add in some cooked shredded chicken, pan-seared shrimp, or even some crumbled feta cheese.
Veggie Power: Feel free to toss in other quick-cooking veggies like frozen peas, chopped bell peppers, or even some kale alongside the spinach.
Spice it Up: A pinch of smoked paprika or a dash of your favorite hot sauce can add another layer of flavor.
Lemon Zest: A little zest from a lemon at the very end can brighten up the flavors beautifully.

Tips for Success

A few little pointers to make this recipe sing:

Don’t Rush the Garlic: While we want it fragrant, burnt garlic can turn bitter. Keep an eye on it!
Stir Occasionally: Orzo can stick to the bottom of the pan, so giving it a stir every few minutes while it simmers is key.
Adjust Liquid: If it seems a little too thick while cooking, add a splash more broth. If it’s too thin at the end, let it simmer uncovered for a minute or two longer.
Prep Ahead: You can chop your shallots and garlic ahead of time and store them in the fridge for an even quicker assembly.

How to Store It

Leftovers are a treasure! Let the dish cool completely, then store it in an airtight container in the refrigerator. It should keep well for about 3-4 days. Reheat gently on the stovetop or in the microwave, adding a tiny splash of broth or water if it seems a bit dry.

FAQs

Got questions? I’ve got answers!

Q: Can I make this recipe vegan?

A: Absolutely! Swap the chicken broth for vegetable broth and the heavy cream for a full-fat coconut milk or a cashew cream. Ensure your optional toppings are also vegan.

Q: Is this dish good for meal prep?

A: Yes, it is! It holds up well in the fridge and is perfect for taking to work or enjoying for a quick lunch or dinner later in the week.

Q: My orzo seems mushy. What went wrong?

A: It’s possible it cooked a little too long. Next time, try reducing the simmering time by a minute or two, or ensure your heat is on a gentle simmer, not a rolling boil.

Marry Me Chickpeas and Orzo

A creamy, one-pan vegetarian dish inspired by the viral 'Marry Me Chicken,' featuring chickpeas and orzo in a rich, flavorful sauce. Perfect for a quick and comforting weeknight meal.

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Prep Time 10

Cook Time 25

Servings 4 servings

Equipment

Large skillet or pot
Airtight container for storage

Ingredients

Main ingredients

2 tablespoons olive oil The foundation of our flavorful base.
1 shallot thinly sliced. Shallots offer a delicate sweetness that's just perfect here.
4 cloves garlic thinly sliced. Because no good dish is complete without a little garlic love.
1 (15 ounce) can chickpeas drained. Our hearty, plant-based protein star.
2 tablespoons tomato paste This little powerhouse adds such a rich, concentrated tomato flavor.
1 cup orzo These tiny pasta shapes cook up beautifully and soak up all that yummy sauce.
3 cups chicken broth Feel free to use vegetable broth if you're keeping it strictly vegetarian!
1 small bundle fresh thyme The earthy, aromatic magic that ties everything together.
0.5 cup heavy cream For that irresistible creamy, "marry me" factor.
0.25 cup jarred sun-dried tomatoes, tomato bruschetta, Calabrian chiles, or similar optional. If you want a little zip and extra flavor boost, these are fantastic!
2 cups fresh spinach optional. torn into pieces. A healthy green addition that wilts down so easily.
Parmesan cheese optional. for topping. Because a sprinkle of salty, nutty cheese never hurt anyone.
red pepper flakes optional. for topping. For a touch of heat if you like it a little spicy.
fresh thyme optional. for topping. A little fresh garnish makes it extra special.

Instructions

Grab a nice, large skillet or a pot. Pop it on the stove over medium heat and add your olive oil.
Once the oil is shimmering, toss in your thinly sliced shallot. Let it cook, stirring occasionally, until it’s nice and soft, usually about 3-4 minutes.
Now, add your sliced garlic. Cook it for just 1 minute more, stirring constantly. We want it fragrant, not browned!
Stir in the drained chickpeas and the tomato paste. Cook for another 1-2 minutes, making sure to coat those chickpeas nicely. This step really builds flavor.
Add your uncooked orzo to the skillet. Give it a good stir for about a minute. Toasting the orzo slightly adds a lovely nutty depth.
Pour in the chicken broth (or vegetable broth!) and tuck in that little bundle of fresh thyme. Bring the whole mixture to a gentle simmer.
Now, reduce the heat to low. Cover the skillet and let it cook for about 10-12 minutes. You’re looking for the orzo to be tender (that’s "al dente" in foodie terms!) and for most of the liquid to be absorbed. Give it a stir now and then to make sure nothing sticks.
Once the orzo is cooked, carefully fish out and discard that bundle of thyme.
Stir in the heavy cream. If you're adding any of those yummy optional extras like sun-dried tomatoes or spinach, now's the time! Cook for another 1-2 minutes, just until the spinach has wilted and the sauce is beautifully creamy.
Ladle this deliciousness into bowls. Top with a sprinkle of Parmesan cheese, a pinch of red pepper flakes if you like a little kick, and some fresh thyme for a pretty finish. Enjoy!

Notes

This recipe is a fantastic canvas for your creativity! Don't be afraid to play around. For substitutions, consider using vegetable broth for a vegetarian dish, adding cooked chicken or shrimp, or tossing in other quick-cooking veggies like peas or kale. A pinch of smoked paprika or lemon zest can also enhance the flavor. Tips for success include not rushing the garlic, stirring occasionally to prevent sticking, adjusting liquid as needed, and prepping ingredients ahead of time for quicker assembly. Leftovers can be stored in an airtight container for 3-4 days and reheated gently.