20-Minute One-Pot Orzo Dinner
20-Minute One-Pot Orzo Dinner
Ingredients
- 2 tablespoons olive oil, or as needed
- 1 pint cherry tomatoes
- 3 garlic, minced
- 2 tablespoons tomato paste
- 3 teaspoons dried mixed herbs
- 1 cup orzo
- 4 cups vegetable stock, hot (or tomato and mushroom stock)
- 1 can chickpeas, drained and rinsed
- 2 handfuls spinach
Instructions
- 1
Add olive oil to a large pot or Dutch oven over medium heat. Add the cherry tomatoes, cover the pot, and cook for 3-5 minutes, or until the tomatoes have softened and begun to burst.
⏱️ 5 min
- 2
Uncover the pot and add the minced garlic, tomato paste, dried mixed herbs, and orzo. Stir well with a wooden spoon to combine all ingredients, ensuring the orzo is coated.
⏱️ 2 min
- 3
Pour in the hot vegetable stock. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
⏱️ 10 min
- 4
Once the orzo is cooked, stir in the drained and rinsed chickpeas and the fresh spinach. Continue to stir until the spinach has wilted and all ingredients are well combined and heated through.
⏱️ 3 min
- 5
Serve immediately. This dish pairs well with a piece of crusty bread.
Kitchen Tools
Nutrition Facts (per serving)
20-Minute One-Pot Orzo Dinner
- 2 tablespoons olive oil, or as needed
- 1 pint cherry tomatoes
- 3 garlic, minced
- 2 tablespoons tomato paste
- 3 teaspoons dried mixed herbs
- 1 cup orzo
- 4 cups vegetable stock, hot (or tomato and mushroom stock)
- 1 can chickpeas, drained and rinsed
- 2 handfuls spinach
Instructions
- 1
Add olive oil to a large pot or Dutch oven over medium heat. Add the cherry tomatoes, cover the pot, and cook for 3-5 minutes, or until the tomatoes have softened and begun to burst.
⏱️ 5 min - 2
Uncover the pot and add the minced garlic, tomato paste, dried mixed herbs, and orzo. Stir well with a wooden spoon to combine all ingredients, ensuring the orzo is coated.
⏱️ 2 min - 3
Pour in the hot vegetable stock. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
⏱️ 10 min - 4
Once the orzo is cooked, stir in the drained and rinsed chickpeas and the fresh spinach. Continue to stir until the spinach has wilted and all ingredients are well combined and heated through.
⏱️ 3 min - 5
Serve immediately. This dish pairs well with a piece of crusty bread.