Ingredients

For the Orzo

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 cup dry orzo pasta
• 2 (15-ounce/425g) cans chickpeas, drained and rinsed
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• 2½ cups vegetable broth
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 3 cups baby spinach
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

Optional Garnishes

• Extra grated Parmesan cheese
• Fresh basil leaves
• Chopped fresh parsley
• Cracked black pepper
• Red pepper flakes
• Lemon wedges

Equipment

• Large skillet or sauté pan with lid
• Wooden spoon
• Measuring cups and spoons
• Cutting board
• Sharp knife

Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.

Stir in the garlic, Italian seasoning, oregano, smoked paprika, and crushed red pepper flakes. Cook for about 30 seconds, until fragrant.

Step 2: Toast the Orzo

Add the dry orzo to the skillet and stir continuously for 2–3 minutes until lightly toasted. This enhances the pasta’s flavor and helps it maintain its texture during cooking.

Step 3: Add the Chickpeas and Tomatoes

Stir in the chickpeas and chopped sun-dried tomatoes, coating them with the seasonings.

Pour in the vegetable broth and bring the mixture to a gentle boil.

Reduce the heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

Step 4: Make the Creamy Sauce

Lower the heat and stir in the heavy cream and grated Parmesan cheese.

Mix until the cheese melts completely and the sauce becomes rich and creamy.

Step 5: Add the Spinach

Stir in the baby spinach a handful at a time until wilted.

Add the chopped basil and fresh lemon juice.

Season with salt and black pepper to taste.

If the mixture becomes too thick, stir in a splash of vegetable broth or water until you reach your desired consistency.

Step 6: Rest

Remove the skillet from the heat and let the dish rest for 5 minutes.

This allows the sauce to thicken slightly and the flavors to meld together.

Step 7: Serve

Spoon the creamy chickpeas and orzo into serving bowls.

Top with additional Parmesan cheese, fresh basil, parsley, cracked black pepper, and a squeeze of lemon juice if desired.

Serve warm.

Serving Suggestions

Marry Me Chickpeas and Orzo pairs wonderfully with:

• Garlic bread
• Crusty artisan bread
• Focaccia
• Caesar salad
• Arugula salad
• Roasted asparagus
• Grilled zucchini
• Roasted broccoli
• Sautéed green beans
• Roasted Brussels sprouts
• Tomato cucumber salad
• Lemon sparkling water

Tips for the Best Marry Me Chickpeas and Orzo

• Toast the orzo before adding the broth for a deeper, nuttier flavor.
• Stir occasionally while simmering to prevent the orzo from sticking to the pan.
• Use freshly grated Parmesan for the smoothest, creamiest sauce.
• Oil-packed sun-dried tomatoes provide the richest flavor.
• Add the spinach at the end so it stays vibrant and tender.
• Finish with fresh lemon juice to brighten the creamy sauce.
• If making ahead, add a splash of broth when reheating since the orzo will absorb liquid as it sits.

Recipe Variations

Mushroom Marry Me Orzo

Add sliced mushrooms with the onions for an earthy, savory twist.

Spicy Marry Me Chickpeas

Increase the crushed red pepper flakes or add a pinch of cayenne pepper for extra heat.

Vegan Marry Me Orzo

Replace the heavy cream with full-fat coconut milk or cashew cream, and use a dairy-free Parmesan alternative.

Roasted Red Pepper Version

Stir in chopped roasted red peppers for extra sweetness and color.

Kale and Chickpeas

Replace the spinach with chopped kale, allowing a few extra minutes for it to soften.

Protein-Packed Version

Add cooked white beans or grilled tofu alongside the chickpeas for an even heartier vegetarian meal.

Storage

Allow the dish to cool completely before transferring it to an airtight container.

Store in the refrigerator for up to 4 days. As the orzo sits, it will absorb more of the sauce, so add a splash of vegetable broth, milk, or water when reheating to restore its creamy consistency.

Reheat gently in a skillet over medium-low heat or in the microwave, stirring occasionally until heated through.

While this dish can be frozen for up to 2 months, the creamy sauce and orzo may soften slightly after thawing. For the best texture and flavor, enjoy it fresh or refrigerated within a few days.