Description
A delicious Mediterranean chickpea and spinach skillet featuring creamy orzo pasta, fresh spinach, and feta cheese.
Ingredients
Scale
-
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, grated or finely minced
- 1 cup (170 g) dry orzo pasta, medium-sized
- 1 can (15 oz / 425 g) chickpeas, rinsed well
- 3 cups (720 ml) vegetable broth
- 8 ounces (227 g) fresh baby spinach, bright green leaves
- Zest and juice of ½ lemon
- 2 tablespoons (8 g) fresh dill or parsley, chopped
- ½ cup (75 g) feta cheese, crumbled
- ½ cup (120 ml) heavy cream (full-fat)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Place the skillet over medium heat and pour in the olive oil. Add the chopped onion and cook, stirring occasionally, for about 5 minutes or until the onions are translucent and soft but not browned. This forms a sweet and flavorful base. If onions are not softening, continue cooking for up to an additional 2 minutes until translucent.
- Step 2: Add the dry orzo to the skillet, stirring constantly for 1 to 2 minutes. Aim for a light golden hue, not browned, to enhance depth without bitterness. If the orzo does not toast, increase heat slightly.
- Step 3: Stir in the rinsed chickpeas and pour in the vegetable broth. Season with salt and pepper. Bring to a gentle simmer and cook uncovered, stirring occasionally to prevent orzo from sticking, for 10 to 12 minutes until the orzo is al dente and most broth is absorbed. If the mixture appears too dry during simmering, add an additional ½ cup (120 ml) of vegetable broth, stirring occasionally.
- Step 4: Remove the skillet from heat. Gently fold in the fresh baby spinach, lemon zest, and lemon juice. This off-heat addition preserves the vibrant green color and fresh nutrients, ensuring the spinach wilts softly without overcooking.
- Step 5: Add the crumbled feta cheese and stir lightly to combine. Let the skillet sit off the heat for 2 to 3 minutes. This resting period allows the feta to soften and flavors to meld, creating the creamy, salty finish.
Notes
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- Room Temperature: Store in an airtight container up to 1 day to maintain moisture and flavor.
- Refrigeration: Keep in an airtight container in the fridge for up to 4 days. Reheat gently to preserve texture.
- Freezing: Freeze in a sealed container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use fresh, bright green baby spinach for the best flavor and texture. Avoid wilted leaves.
- Toasting orzo for 1-2 minutes over medium heat adds a subtle depth and helps create a creamy sauce. Avoid browning or burning.
- Rinse canned chickpeas thoroughly to remove excess sodium and improve flavor balance.
- Letting the dish rest after adding feta is crucial for a creamy texture and balanced flavor before serving.
- If orzo sticks or dries out during cooking, add extra broth gradually and stir to maintain creaminess.
- Add spinach off the heat to preserve nutrients and vibrant color, and avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg