One-Pot Tomato Chickpeas and Orzo ala ~CHB~
2 Tbsp. olive oil
1 small yellow
1 shallot, diced
¼ to ½ green
pepper, diced (if desired)
Fresh mushrooms, sliced
½ lb. dried orzo
pasta (about 1¼ cups)
2 cloves garlic,
2 c. vegetable
1 14.5 oz. can
fire roasted tomatoes
1 15 oz. can
chickpeas, drained and rinsed)
¼ c. finely grated
cheese (Parmesan or Reggiano Parmesan)
Greek seasoning to
- Heat the oil in a
large Dutch oven or pot over medium-high heat until shimmering; add the onion
(and desired other veggies) and sauté until softened and fragrant (about 3 minutes).
- Add the orzo and
garlic, season with salt and pepper, and sauté until fragrant (about 1 minute).
- Stir in the broth,
tomatoes, and chickpeas and bring to a boil; cover, reduce to a simmer, and
cook, stirring frequently so orzo doesn’t stick, until most of the liquid is
absorbed and the pasta is al dente, (about 10 minutes). If the pasta is not
cooked adequately at this point, add a splash of broth to the pot and continue
to simmer until it is al dente.
- Stir in the
cheese; add Greek seasoning to taste; cook for another minute or two.
- Serve with additional
grated cheese as garnish.