Can I use regular milk instead of half and half?

Yes, you can substitute regular milk, but the sauce won't be quite as creamy. For a richer result, you might add an extra tablespoon of butter or an additional sprinkle of cheese at the end.

Is there a substitute for orzo if I can't find it?

Small pasta shapes like ditalini, stelline, or even pearl couscous can work as substitutes, though cooking times may vary slightly. Adjust your liquid and cooking time accordingly.

How do I properly smash chickpeas?

The easiest method is using a fork to gently crush them in a bowl before adding to the pot. Aim for a mix of textures - some completely smashed, some partially broken. This creates the perfect consistency in the final dish.

Can I make this dairy-free?

Absolutely! Replace the half and half with full-fat coconut milk or your favorite unsweetened plant-based milk (cashew works particularly well), and substitute the pecorino with nutritional yeast or a dairy-free cheese alternative.

One Pot Chickpea Orzo Recipe

Description

This One Pot Chickpea Orzo is a creamy, flavorful, and simple dish that comes together in just one pot! The tender orzo is simmered with smashed chickpeas, rich pecorino cheese, and a hint of spice from crushed red pepper flakes. It’s perfect for a quick weeknight meal where comfort meets convenience, leaving you with minimal cleanup.

Ingredients

Units Scale

Main Ingredients

2 tablespoons olive oil
1 medium onion, finely diced
4 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes
1 1/2 cups orzo
1/3 cup white wine (optional)
2 cups chicken stock
2 cups half and half
1 can chickpeas, half smashed
3/4 cup grated pecorino cheese

Seasonings

Kosher salt, to taste
Freshly cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Aromatics:
Preheat a heavy-bottomed pan over medium heat and add olive oil. Once the oil is heated, sauté the diced onion, minced garlic, and red pepper flakes until the onions turn translucent and the garlic begins to brown, releasing their natural flavors.
Toast the Orzo:
Add the orzo to the pan with the aromatics and stir constantly. Toast the orzo until some pieces turn golden, creating a nutty, slightly crispy texture to elevate the dish.
Deglaze and Add Liquids:
Pour in the white wine (if using) to deglaze the pan, scraping any browned bits at the bottom. Allow the wine to reduce by half for enhanced depth. Then add the chicken stock and half and half. Stir well and bring the mixture to a boil, then reduce the heat to low.
Cook the Orzo:
Let the orzo cook until it’s al dente, stirring occasionally. Once cooked, stir in the chickpeas (both smashed and whole) to add texture and creaminess. If the mixture becomes too thick, add a tablespoon or more of water to adjust the consistency.
Finish and Serve:
Remove the pan from heat and stir in the grated pecorino cheese until fully incorporated. Taste for seasoning and adjust with kosher salt and freshly cracked black pepper as needed. Garnish with additional black pepper and serve warm. Enjoy!

Notes

Make it Vegetarian: Substitute chicken stock with vegetable stock for a vegetarian version of this dish.
Gluten-Free Option: Use gluten-free orzo to make this dish suitable for gluten-intolerant diets.
Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock to bring back the creaminess.
Customizations: Add cooked spinach or sun-dried tomatoes to elevate the flavors.

Nutrition

Serving Size: 1 serving (based on 6 servings)
Calories: 360
Sugar: 3g
Sodium: 520mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 13g
Cholesterol: 20mg