Greek Chickpeas over Lemon Orzo
with spinach / artichokes / feta
These saucy chickpeas full of classic Greek flavors are so comforting. Most ingredients come right from the pantry, so keep this one handy for in between grocery runs.
Smarts: We love the way baby spinach adds more dimension and color to the orzo, but you could also add it to the chickpeas if you prefer.
Ingredients
- Garlic - 2 cloves , chopped
- Bell peppers, red - 1 , chopped
- Artichoke hearts, canned or frozen - 1 cup , chopped
- Parsley (opt) - 2 Tbsp , chopped
- Cauliflower, frozen florets - 12 oz
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 1 Tbsp
- Oregano, dried - 1 tsp
- Paprika - 1/2 tsp
- Stock, any type - 1 cup
- Vinegar, red or white wine - 2 tsp
- Cheese, feta - 2 oz , crumbled
- Lemon zest - 2 tsp
- Baby spinach - 5 oz , roughly chopped
- Pasta, orzo - 1 cup
- Oil, olive - 2 Tbsp
- Lemon juice - 1 Tbsp
Prep
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Garlic / Bell peppers / Artichoke hearts - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Lemon zest / Baby spinach / Parsley - Prep as directed and store separately. (Can be done 1 day ahead)
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Cauliflower - Lightly defrost cauliflower by running under warm water (it doesn’t need to be fully thawed), then drain.
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Beans - Drain and rinse.
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Make
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Heat a pot of well-salted water to boiling. Add orzo and cook according to package directions.
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While orzo cooks, heat a Dutch oven with olive oil (portion for chickpeas) over medium-low heat. Add garlic and bell peppers to heated oil and saute for 3 to 4 minutes.
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Fold in artichoke hearts, cauliflower, chickpeas, oregano, and paprika and saute until fragrant, ~1 to 2 minutes.
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Slowly pour in stock and bring to a simmer. Reduce heat to low, cover with a lid, and simmer gently until the flavors have come together, ~8 to 10 minutes.
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Remove pan from heat and stir in vinegar and parsley (if using). Taste and season with some salt and pepper, if needed.
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When orzo is finished cooking, reserve about ½ cup of the cooking liquid (for 4 servings, adjust if customizing), then drain. Return orzo to the pot and toss with olive oil (portion for orzo), lemon zest, and lemon juice. Fold in baby spinach and cook until just wilted. Add a splash of the reserved cooking liquid if the orzo seems too dry. Taste and season with some salt or more lemon juice if you like.
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Divide orzo among serving bowls. Ladle chickpeas over orzo and serve with feta crumbles on top. Enjoy!
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