Cajun Spiced Orzo with Chickpeas
A quick, spicy one-pan meal that combines warm spices and tender orzo with chickpeas for a filling vegetarian dish.
Ingredients
Pasta and Protein
- 1 cup orzo pasta Can use brown rice orzo for whole grains
- 1 can chickpeas Drained and rinsed; can substitute with white beans or cooked shrimp
Vegetables
- 1 tablespoon olive oil For sautéing
- 1 bell pepper diced Any color bell pepper works
- 1 medium onion Diced
- 2 cloves garlic Minced
Seasoning and Liquid
- 1 tablespoon Cajun seasoning Adjust to taste for spice level
- 2 cups vegetable broth Use low-sodium for less salt
- Salt and pepper To taste
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add onion and bell pepper, sauté until softened.
- Stir in garlic and cook for 1 minute.
Cooking
- Add orzo, chickpeas, and Cajun seasoning, stir to coat.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 10-12 minutes until orzo is tender and liquid is absorbed.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
Cool the orzo to room temperature before storing. Keep in an airtight container in the fridge for 3–4 days. To freeze, place in a freezer-safe container and use within 2 months; thaw in the fridge overnight and reheat gently with a splash of broth. You can make this recipe gluten-free by using gluten-free orzo.