When the evening is crowded, I like a dinner that needs one pan and doesn’t leave a pile of prep behind. This lemon chickpea orzo simmers in broth, so the pasta picks up flavor as it cooks and the chickpeas make the skillet filling. It takes about 25 minutes and serves four.
Gather the Short Ingredient List
You’ll need 1 tablespoon olive oil, 2 minced garlic cloves, 1½ cups dry orzo, 1 can (15 ounces) drained and rinsed chickpeas, and 3 cups vegetable broth. Set out 2 cups baby spinach, the zest and juice of 1 lemon, ¼ teaspoon black pepper, and ¼ cup crumbled feta if you’d like it for serving. Keep the lemon nearby; adding its juice at the end keeps the flavor fresh.
Let the Orzo Simmer
Warm the olive oil in a large skillet over medium heat, then cook the garlic for about 30 seconds. Stir in the orzo and chickpeas, pour in the broth, and bring the mixture to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring often, until the orzo is tender and most of the broth is absorbed. Stir in the spinach until wilted, then add the lemon zest, lemon juice, and pepper.
Finish and Serve
Taste before adding salt, since broth and feta can both be salty. If the skillet looks dry before the orzo is tender, add a splash of water or broth and keep stirring. Spoon into bowls and finish with feta, if using; save or print the ingredient amounts and steps so dinner is easy to repeat.