With over 25 million views, this 1-pot tomato orzo takes the crown for my most popular recipe EVER! I'm sure that once you try it, it will be your new go-to dinner when you’re tired after work and can’t be bothered. Ready in 30 minutes! 😌
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📖 Recipe
Tomato Orzo with Chickpeas and Spinach (No Chop)
With over 25 million views, this 1-pot tomato orzo takes the crown for my most popular recipe EVER! I'm sure that once you try it, it will be your new go-to dinner when you’re tired after work and can’t be bothered. 😌
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Servings: (or 3 big)
Ingredients
- 1 tablespoon olive oil
- 2 cups cherry tomatoes whole
- 2-3 garlic cloves minced
- 2 tablespoon tomato paste
- 1 cup dry orzo
- 1 teaspoon Italian seasoning
- 2 ½ - 3 cups vegetable broth start with less
- 425 g chickpeas 1 can
- Handful of spinach
- ½ teaspoon salt or to taste
- Black pepper to taste
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Heat olive oil in a large pot. When hot, add the cherry tomatoes and cover with a lid. Cook for 10 minutes, or until they burst and soften.1 tablespoon olive oil, 2 cups cherry tomatoes
- Add the garlic and tomato paste and fry them for 2 minutes, or until the tomato paste has caramelized. Add the orzo and italian seasoning and toast everything for 1-2 minutes. Add the vegetables broth, cover with a lid and bring to a gentle simmer over medium heat.2-3 garlic cloves, 2 tablespoon tomato paste, 1 cup dry orzo, 1 teaspoon Italian seasoning, 2 ½ - 3 cups vegetable broth
- Season with salt and black pepper and simmer for 15-20 minutes, stirring often to prevent burning.½ teaspoon salt, Black pepper to taste
- When the orzo has absorbed all of the liquid, remove from the heat and stir the chickpeas and spinach. Stir and let the spinach wilt from the heat. Serve with your favorite cheese and a drizzle of olive oil!425 g chickpeas, Handful of spinach
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 65g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 966mg | Potassium: 691mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1540IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 5mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
Kellie says
I love this recipe! I've probably made it at least 10 times now. The only changes I made are using cooked lentils instead of chickpeas and arugala instead of spinach. I recently deleted Instagram in an attempt to spend less time on social media, so I was overjoyed to find this recipe posted on the web. Thank you for this
fast and delicious recipe. Looking forward to trying more of your recipes in the future!
Petra says
I'm so happy to hear that, Kellie! Thank you for the wonderful review!
Petra says
I hope you guys love the recipe as much as I do!