Description
A healthy and easy Mediterranean dish featuring orzo pasta and beans, perfect for dinner.
Ingredients
- 2 cups orzo pasta
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 cup fresh spinach, chopped
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced red onion and bell pepper, sautéing for about 5 minutes until softened.
- Stir in the minced garlic, oregano, basil, salt, and black pepper, cooking for an additional minute until fragrant.
- Add the orzo, chickpeas, diced tomatoes (with juice), and vegetable broth to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, stirring occasionally, until the orzo is cooked and most of the liquid is absorbed.
- Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
- Remove from heat and, if desired, sprinkle with crumbled feta cheese and fresh parsley before serving.
Notes
- For added protein, consider mixing in cooked chicken or shrimp before serving.
- Substitute quinoa for orzo for a gluten-free version of this dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg