Description
A comforting, one-pan dish featuring creamy ricotta-infused orzo paired with crispy, garlicky roasted chickpeas for a satisfying vegetarian meal.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 2 cups vegetable broth
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss chickpeas with 1 tablespoon olive oil, half the minced garlic, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- In a large skillet, heat remaining olive oil over medium heat. Add remaining garlic and sauté for 1 minute until fragrant.
- Add orzo to the skillet and toast for 2-3 minutes, stirring frequently.
- Pour in vegetable broth, bring to a simmer, cover, and cook for 10-12 minutes until orzo is tender and liquid is absorbed.
- Remove skillet from heat. Stir in ricotta, lemon zest, lemon juice, and Parmesan until creamy. Season with salt and pepper.
- Serve orzo topped with roasted chickpeas and garnished with fresh parsley.
Notes
You can customize the seasonings to taste.