One-Pot Pantry Orzo With Chickpeas
Ingredients
The base
-
12
cloves
garlic
-
12
oz
orzo
-
16
oz
canned tomato paste
-
15.5
oz
canned chickpeas
The flavorings
-
⅓
cup
extra-virgin olive oil
-
1
jar
pitted green olives
-
3.5
oz
jar capers
-
¼
tsp
crushed red pepper flakes
-
1
tsp
dried oregano
-
1
tsp
sugar
-
1½
tsp
kosher salt
-
2
oz
Parmesan cheese
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 350°F and heat olive oil in a large Dutch oven over medium heat.
- Add sliced garlic and cook until softened, then add chopped green olives, rinsed capers, and crushed red pepper flakes.
- Stir in orzo and tomato paste, cooking until the paste coats the orzo.
- Add rinsed chickpeas, dried oregano, sugar, kosher salt, and water, stirring to combine.
- Cover the pot and transfer it to the oven, baking until orzo is tender and most liquid is absorbed.
- Remove from the oven, stir in grated Parmesan, and season with more salt and pepper if needed.
- Serve the orzo in bowls, topped with additional Parmesan and black pepper if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
15g
Sodium
800mg
Cholesterol
10mg
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