Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 (15 ounce) can chickpeas, drained
- 2 tablespoons tomato paste
Pasta and Broth
- 1 cup orzo
- 3 cups chicken broth (or 3 cups water + 3 teaspoons Better Than Bouillon)
- A small bundle of fresh thyme
Finishing Ingredients
- 1/2 cup heavy cream
- 1/4 cup jarred sun-dried tomatoes, tomato bruschetta, Calabrian chiles, or similar
- 1-2 cups fresh spinach, torn into pieces
- Parmesan cheese (for topping)
- Red pepper flakes (for topping)
- Additional fresh thyme (for topping)
Instructions
- Aromatics and Chickpeas: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced shallot and garlic, sautéing them for 2-3 minutes until they become soft and aromatic. Then, add the drained chickpeas and tomato paste, continuing to sauté for another 2-3 minutes until the mixture turns a deeper red color and flavors meld.
- Cook Orzo: Add the orzo pasta, chicken broth, and the bundle of fresh thyme sprigs to the skillet. Bring the mixture to a low simmer, cover with a lid, and cook for 7-9 minutes until the orzo is tender and has absorbed most of the liquid.
- Finish Sauce: Remove and discard the thyme sprigs from the skillet. Keep the heat on low and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes until it becomes luscious and creamy. Taste and adjust seasonings as needed, adding a bit more cream if desired for extra richness.
- Add-Ins: Stir in the jarred sun-dried tomatoes (or tomato bruschetta or Calabrian chiles) along with the torn fresh spinach. Cook just until the spinach wilts, incorporating vibrant color and freshness to the dish.
- Serve: Serve the creamy chickpeas and orzo sprinkled generously with freshly grated Parmesan cheese, red pepper flakes for a touch of heat, and additional fresh thyme leaves for herbaceous aroma.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian-friendly.
- Adjust the amount of red pepper flakes to your spice preference.
- For a dairy-free version, replace heavy cream with coconut cream or a plant-based alternative.
- Using jarred tomato bruschetta adds an extra layer of flavor, but sun-dried tomatoes or Calabrian chiles work beautifully as well.
- Make sure to stir gently after adding the cream to prevent curdling and to achieve a smooth sauce.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
