A Mediterranean inspired recipe with chickpeas (garbanzo beans), orzo and layers of spices and mild heat that doubles as the perfect side or a meatless main dish.
TABLE OF CONTENTS:
I guess because I’m a Southern cook, it comes as a surprise to folks when they learn how much I love other cuisines – Mediterranean being at the top of the list.
Because my mom isn’t a native southerner, we didn’t always, only and exclusively eat dishes from the Deep South. She grew up near the Chesapeake Bay in Maryland so we ate a LOT of fish and shellfish. I could pick a blue crab before I could ride a bike without training wheels.
Mama didn’t fry stuff as much as a lot of Southerners either. We baked and grilled our suppers more so than anything else. Maybe these are reasons I’m drawn so much to Mediterranean food??
I’m obsessed with gyro meat and kebabs. I have FINALLY figured out how to recreate that signature gyro taste in recipe I’ll be sharing with you soon!!
This recipe is EXCELLENT with gyros, kebabs, grilled/baked fish or roasted chicken.
Sometimes I make a batch of it just for myself – having it for lunches during the week and late-night snacks because I’d SO rather eat this than chips or other junk food.
INGREDIENTS LIST FOR SPICY CHICKPEAS WITH ORZO
Just look at all the Mediterranean goodness in this lineup! Feel free to change things up a bit to suit your tastes. If you hate coriander, leave it out. If you LOVE oregano, throw some in there! This is just a great base recipe you can make your own.
- Chickpeas (garbanzo beans)
- Olive oil
- Orzo pasta
- Chicken broth
- Aromatics: onion, garlic, bay leaf, lemon zest
- Spices: coriander, red pepper flakes, black pepper, salt
- Fresh minced parsley (optional)
6 TIPS FOR MAKING SPICY CHICKPEAS WITH ORZO
- I didn’t write it into the recipe because alcohol makes some of my commenters extra stabby BUT deglazing the pan with about 1/2 cup white wine before adding the chicken broth is delicious! Let the wine reduce until it’s almost evaporated.
- I really enjoy the fresh flavor from the lemon zest but have never felt the need to add lemon juice. If you love the tart punch from lemon juice, feel free to squeeze some over the orzo before serving.
- Substitute vegetable broth for chicken broth for a vegetarian/vegan version if you’d like!
- If I have any cilantro in the fridge, I often chop off the stems, tie them up in twine (or, if I’m being completely honest, a couple bread ties) then drop the little bundle in the broth the first five minutes of cooking the orzo. Just fish the stems out before they start cooking to oblivion and falling apart. Cilantro stems have a more mellow taste than the leaves and add that little bit of something special to dishes like this.
- Obviously, this doesn’t have to be spicy. Omit the red pepper and reduce black pepper to 1/4 teaspoon if you’d like to try a milder version.
- Add cooked and crumbled spicy Italian sausage when adding the broth to turn this into a main course (it’s delicious – I’ve done it a time or two!).
A FEW OTHER RECIPES FOR YOU
If this recipe looks like something you’d enjoy, you HAVE GOT TO try my recipe for Mediterranean Chickpea Rice. Seriously - I’m obsessed.
And you might ought to take a look at the Easy Cheesy Parmesan Orzo and Greek Potatoes while you’re here.
Kick your shoes off and stay awhile, my friend. I’ll put the coffee on.
Recipe for Spicy Chickpeas with Orzo
Spicy Chickpeas with Orzo
Ingredients
- 3 tablespoons olive oil
- 1/2 onion, grated or finely diced
- 1 cup orzo pasta
- 2-3 cloves garlic, minced
- 2 cups chicken broth
- 1 15-oz can chickpeas, drained
- 1 bay leaf
- 1/2 teaspoon coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Zest of one lemon
- 1/4 cup fresh minced parsley (optional)
Instructions
- Sauté onions in olive oil in a medium skillet or wide saucepan (you will need something with a lid) until soft.
- Add orzo and garlic then continue cooking 3-4 minutes or until orzo begins to brown.
- Add chicken broth, chickpeas, bay leaf, spices and lemon zest (everything except parsley) then bring to a boil. Taste for seasoning then add more salt if necessary.
- Cover then cook on medium-low heat for 10 minutes or until orzo is al dente, stirring frequently to ensure nothing is sticking to the bottom.
- When ready to serve, remove bay leaf then stir in fresh parsley.
Notes
- I didn’t write it into the recipe because alcohol makes some of my commenters extra stabby BUT deglazing the pan with about 1/2 cup white wine before adding the chicken broth is delicious! Let the wine reduce until it’s almost evaporated.
- I really enjoy the fresh flavor from the lemon zest but have never felt the need to add lemon juice. If you love the tart punch from lemon juice, feel free to squeeze some over the orzo before serving.
- Substitute vegetable broth for chicken broth for a vegetarian/vegan version if you’d like!
- If I have any cilantro in the fridge, I often whack off the stems, tie them up in twine (or, if I’m being completely honest, a couple bread ties) then drop the little bundle in the broth the first five minutes of cooking the orzo. Just fish the stems out before they start cooking to oblivion and falling apart. Cilantro stems have a more mellow taste than the leaves and add that little bit of something special to dishes like this.
- Obviously, this doesn’t have to be spicy. Omit the red pepper and reduce black pepper to 1/4 teaspoon if you’d like to try a milder version.
- Add cooked and crumbled spicy Italian sausage when adding the broth to turn this into a main course (it’s delicious – I’ve done it a time or two!).
Nutrition Facts
Calories
213.05Fat
8.78 gSat. Fat
1.18 gCarbs
28.75 gFiber
3.99 gNet carbs
24.77 gProtein
7.37 gSodium
572.21 mgIron
1.25 mgCalcium
33.19 mg
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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.
I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).
And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy