Marry Me Orzo by @pinchofyum

20 min

4 servings

🧅

100 g

Shallots

🧄

9 g

Garlic

🍅

30 ml

Tomato paste

🫘

430 g

Chickpeas

🍝

230 g

Orzo

🍲

480 ml

Broth

🌿

5 g

Thyme

🥛

120 ml

Cream

🍅

90 g

Tomatoes

🥬

90 g

Spinach

🧀

50 g

Parmesan

  1. Chop
    • shallots
    • garlic

    Finely chop 2 shallots and mince 3 garlic cloves.

  2. Drain
    • chickpeas

    Drain and rinse the 15 oz can of chickpeas.

  3. Heat
    • olive oil

    Heat 2 tbsp olive oil in a large pan over medium heat.

  4. Cook
    • shallots
    • garlic

    Cook the shallots and garlic in the hot oil until softened, about 3 minutes.

  5. Stir
    • tomato paste

    Stir in 2 tbsp tomato paste and cook until it darkens slightly, about 1 minute.

  6. Add
    • chickpeas

    Add the drained chickpeas and cook until lightly roasted, about 2 minutes.

  7. Add
    • orzo
    • Tomato paste

    Add 8 oz orzo and stir it through the tomato mixture for 1 minute.

  8. Pour
    • vegetable broth
    • fresh thyme

    Pour in 2 cups vegetable broth and add 6 sprigs fresh thyme.

  9. Simmer
    • orzo
    • vegetable broth
    • fresh thyme

    Simmer the orzo uncovered, stirring frequently, until tender and most broth is absorbed, about 8 to 10 minutes.

  10. Stir
    • heavy cream

    Stir in 1/2 cup heavy cream and cook until the sauce is creamy, about 1 minute.

  11. Fold
    • marinated tomatoes
    • baby spinach

    Fold in 1/2 cup marinated tomatoes and 3 cups baby spinach.

  12. Cook
    • baby spinach

    Cook until the spinach wilts, about 1 minute.

  13. Season
    • fresh thyme
    • salt

    Remove the thyme sprigs and season with 1/2 tsp salt and 1/4 tsp black pepper.

  14. Divide
    • Parmesan cheese

    Divide into 4 bowls and top with 1/2 cup Parmesan cheese.

Marry Me Orzo by @pinchofyum

20 min

4 servings

🧅

100 g

Shallots

🧄

9 g

Garlic

🍅

30 ml

Tomato paste

🫘

430 g

Chickpeas

🍝

230 g

Orzo

🍲

480 ml

Broth

🌿

5 g

Thyme

🥛

120 ml

Cream

🍅

90 g

Tomatoes

🥬

90 g

Spinach

🧀

50 g

Parmesan

Preparation Steps

  1. Step 1/14

    Finely chop 2 shallots and mince 3 garlic cloves.

    🧅shallots
    🧄garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Drain and rinse the 15 oz can of chickpeas.

    🫘chickpeas
    🥫can opener
    🧺colander

  3. Step 3/14

    Heat 2 tbsp olive oil in a large pan over medium heat.

    🫒olive oil
    🥄measuring spoons

  4. Step 4/14

    Cook the shallots and garlic in the hot oil until softened, about 3 minutes.

    🧅shallots
    🧄garlic
    🥄wooden spoon

  5. Step 5/14

    Stir in 2 tbsp tomato paste and cook until it darkens slightly, about 1 minute.

    🍅tomato paste
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/14

    Add the drained chickpeas and cook until lightly roasted, about 2 minutes.

    🫘chickpeas
    🥄wooden spoon

  7. Step 7/14

    Add 8 oz orzo and stir it through the tomato mixture for 1 minute.

    🍝orzo
    🥄wooden spoon

  8. Step 8/14

    Pour in 2 cups vegetable broth and add 6 sprigs fresh thyme.

    🍲vegetable broth
    🌿fresh thyme
    🥄measuring cups

  9. Step 9/14

    Simmer the orzo uncovered, stirring frequently, until tender and most broth is absorbed, about 8 to 10 minutes.

    🍝orzo
    🍲vegetable broth
    🌿fresh thyme
    🥄wooden spoon

  10. Step 10/14

    Stir in 1/2 cup heavy cream and cook until the sauce is creamy, about 1 minute.

    🥛heavy cream
    🥄wooden spoon
    🥄measuring cups

  11. Step 11/14

    Fold in 1/2 cup marinated tomatoes and 3 cups baby spinach.

    🍅marinated tomatoes
    🥬baby spinach
    🥄wooden spoon
    🥄measuring cups

  12. Step 12/14

    Cook until the spinach wilts, about 1 minute.

    🥬baby spinach
    🥄wooden spoon

  13. Step 13/14

    Remove the thyme sprigs and season with 1/2 tsp salt and 1/4 tsp black pepper.

    🌿fresh thyme
    🧂salt
    ⚫black pepper
    🥄wooden spoon
    🥄measuring spoons

  14. Step 14/14

    Divide into 4 bowls and top with 1/2 cup Parmesan cheese.

    🧀Parmesan cheese
    🥄measuring cups

Composition

Ingredients

Types

Vegetables, Condiments, Legumes, Grains, Pasta

Ingredients

Shallots, Garlic, Tomato paste, Chickpeas, Orzo, Broth, Thyme, Cream, Tomatoes, Spinach, Parmesan

Notes

Tomato paste (a little), Chickpeas (optional but great), Thyme (a lot, to taste), Tomatoes (tomato bruschetta, sun-dried tomatoes, Calabrian chilies or roasted tomatoes all work), Parmesan (on top)

Allergens

Gluten

Dietetics

Dietary regimen

Meatless

Calories

570 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 75g, Fat: 22g, Fiber: 10g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 5mg, Potassium: 660mg, Sodium: 780mg

Vitamins

Vitamin A: 310µg, Vitamin C: 18mg, Vitamin K: 150µg, Folate: 180µg

Preparation

Time Information

Preparation

5 minutes

Cooking

15 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, can opener, measuring cups, measuring spoons, colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Lunch, Meal Prep, Casual Dinner

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Italian, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Silky, Hearty

Flavors

Savory, Tomato-rich, Garlicky, Herbaceous, Tangy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 4 days (Cool before refrigerating,Store in an airtight container,Reheat with a splash of broth or cream if desired), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Cream sauce texture may change after freezing)