One-Pot Tomato Chickpeas and Orzo ala ~CHB~

One-Pot Tomato Chickpeas and Orzo ala ~CHB~

(original recipe from www.thekitchn.com)

 
2 Tbsp. olive oil
1 small yellow onion, diced
1 shallot, diced (if desired)
¼ to ½ green pepper, diced (if desired)
Fresh mushrooms, sliced (if desired)
Broccoli florets (if desired)
½ lb. dried orzo pasta (about 1¼ cups)
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 c. vegetable broth
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 taste

• 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.