Creamy Tomato Chickpea and Spinach Orzo (Vegan)
A delicious one-pan Creamy Tomato Chickpea and Spinach Orzo made with simple, plant-based ingredients with a great source of protein and fibre. It’s also ready in about 30 minutes, ideal for midweek meals.
Welcome to day one of my new mini-series: one-pan meals. This little series of recipes is all about warming cosy meals for the colder months, ideal to feed 2 or a family and all ready with minimal prep and minimal washing up. They are all packed with flavour, starting with this rich and tomatoey orzo dish – which is similar to a risotto but we are using orzo pasta which cuts down the cooking time and it’s just as soft and delicious. The rest of the ingredients are fairly basic pantry staples like spices, tomato puree, chickpeas and veggie stock. The result is a delicious dish that’s ideal for midweek dinners and great for meal prep, too.
Why will I love this dish?
This dish is so good:
- Made in one-pan
- Ready in about 30 minutes
- Rich and tomatoey
- Herby, creamy and so satisfying
- Comforting and hearty yet not heavy
- Great for the colder weather
- Minimal prep and maximum flavour
- Italian-inspired flavours and ingredients
- Like a risotto but made with orzo pasta
- Naturally dairy-free, egg-free and vegan
- Nut-free
- Easily gluten-free
- A great source of fibre
- From the veggies and chickpeas
- Also a great source of protein
- From the chickpeas
- Creamy using tahini
- Everyone will love it
- Ideal for midweek meals
- Can be made for meal prep (the orzo will continue to soften as it sits)
- Make it for 4-6 people or ½ the recipe for 2-3
If you already love the sound of this orzo, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the orzo:
- Olive oil: or your preferred oil.
- Shallots or onion: either work well.
- Garlic: for lots of flavour.
- Herbs and spices: dried basil, oregano and sweet smoked paprika.
- Cherry tomatoes: these are fresh and create a lovely sauce when allowed to simmer and soften.
- Tomato puree: for richness and umami flavour.
- Orzo: this is rice-shaped pasta
- Chickpeas: for protein and fibre. You can also use cannellini or butterbeans. I use the ones from Bold Bean Co, so if you are using a different brand, please check the weights.
- Vegetable stock: your favourite stock cube.
- Lemon: the zest and juice add lots of freshness at the end.
- Baby spinach: chopped up to add lots of goodness.
- Fresh basil: for lots of flavour.
- Runny tahini: for swirls of creaminess and richness at the end.
- Roasted tomatoes: these are not essential but I love to add them for a pop of colour.
- Sesame seeds: I love to add some seeds on top for texture and crunch. Pine nuts would also work well.
Is this gluten-free and nut-free?
This is naturally nut-free and to make it gluten-free, use a gluten-free orzo.
How do I make this?
This is ready in a few steps:
- In a large pan fry off the onion and garlic in olive oil: until softened.
- Add in the dried herbs and spices: and cook for 1 minute.
- Now add in the tomatoes: and cook with a lid on until juicy.
- Pour in tomato puree, orzo, chickpeas and stock: and cook for about 15 minutes with a lid on, stirring often.
- Stir through the lemon, spinach and basil: to wilt.
- Serve with swirls of tahini and sesame seeds: and enjoy.
How long will it last?
This will keep for 2-3 days although the orzo will continue to soften as it sits so keep that in mind! Reheat the orzo in a pan with a splash of water.
What other recipes can I try?
For more one-pan and 30-minute meals:
- Roasted Red Pepper and Tomato Pasta
- Courgette and Chickpea Pasta with Creamy Herby Sauce
- Veggie Fried Rice with Glazed Tofu and Peanut Satay
- Mediterranean Rice Bowls with Crispy Chickpeas
- Creamy Tomato Sauce Pasta with Courgettes and Corn
Creamy Tomato Chickpea and Spinach Orzo (Vegan)
A delicious one-pan Creamy Tomato Chickpea and Spinach Orzo made with simple, plant-based ingredients with a great source of protein and fibre. It’s also ready in about 30 minutes, ideal for midweek meals.
Ingredients
- 1-2 tbsp olive oil
- 1 large white onion, or 4 shallots, chopped small
- 4 garlic cloves, crushed
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sweet smoked paprika
- 300g cherry tomatoes
- 2 tbsp tomato puree
- 300g orzo
- 1 x 570g jar chickpeas (400g chickpeas + their brine)
- 800-1000ml vegetable stock
- 1 lemon, zest and juice
- 100g baby spinach, chopped
- 4 sprigs fresh basil, plus extra
- 4 tbsp runny tahini
- Roasted tomatoes, optional*
- Sesame seeds
- Salt and pepper
Instructions
- Heat a large saucepan with olive oil and once hot, add the onion/shallot and garlic with some salt and pepper. Fry for 5 minutes, to soften the onion.
- Add in the basil, oregano and paprika and fry off for 1 minute, until fragrant. Add in the tomatoes and cook with a lid on for 5-7 minutes, until the tomatoes start to burst. Stir the pot often and add a splash of water if the spices start to stick.
- Crush the tomatoes with a back of the spoon or a fork. Stir in the tomato puree.
- Pour in the orzo, chickpeas and 800ml vegetable stock and stir well.
- Cook over medium heat with a lid on for 15 minutes, stirring often so the orzo doesn’t stick. Once ready, the orzo will be soft and it will be saucy. Add more liquid as needed.
- Add in the lemon zest and juice, spinach and basil and warm through for 2 minutes to wilt the greens.
- Serve warm in bowls drizzled with the tahini and add some fresh basil leaves, roasted tomatoes, sesame seeds and pepper.
- Enjoy straight away or allow to cool after step 6 and then store in a sealed container in the fridge for 2-3 days. Warm back up in a saucepan with a splash of water and then serve as you like.
Notes
*if desired, add some cherry tomatoes (with or without the vine) to tray and lightly spray or rub with olive oil. Roast at 160Fan/180ºC for 15 minutes, or until starting to blister.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Creamy Tomato Chickpea and Spinach Orzo so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With orzo love x
Skip to Recipe