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.
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.