Orzo with Spinach and Chickpeas: A Quick, Healthy Meal!
A quick and healthy meal featuring orzo pasta, spinach, and chickpeas, perfect for a nutritious lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Stir in the chickpeas and cook for another 3-4 minutes, allowing them to warm through.
- Add the chopped spinach and red pepper flakes (if using) to the skillet. Cook for 2-3 minutes, or until the spinach is wilted.
- Combine the cooked orzo with the chickpea and spinach mixture. Season with salt, pepper, and lemon juice, stirring well to combine.
- If desired, sprinkle with crumbled feta cheese and garnish with fresh parsley before serving.
Notes
- Adjust the amount of red pepper flakes according to your spice preference.
- Feta cheese can be omitted for a vegan version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg