One-Pot Creamy Lemon Spinach Orzo with Crispy Chickpeas

• •15 oz canned chickpeas, rinsed, drained, and thoroughly patted dry
• •3 tablespoon olive oil, divided
• •0.5 teaspoon smoked paprika
• •0.5 teaspoon ground cumin
• •1 teaspoon kosher salt, divided
• •0.5 teaspoon freshly ground black pepper, divided
• •1 tablespoon unsalted butter
• •1 large shallot, finely minced
• •4 garlic cloves, minced
• •1.5 cup dried orzo pasta
• •3.5 cup low-sodium vegetable broth or chicken broth
• •0.5 cup heavy cream
• •0.5 cup Parmigiano-Reggiano cheese, freshly grated
• •1 tablespoon fresh lemon zest
• •3 tablespoon fresh lemon juice
• •4 cup fresh baby spinach, packed
• •2 tablespoon fresh dill, finely chopped

Instructions

1. 1

   Toss the dried chickpeas with 1.5 tablespoons of olive oil, smoked paprika, ground cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl.

2. 2

   Heat a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chickpeas and cook, stirring occasionally, for 8 to 10 minutes until deeply golden and crispy. Transfer the chickpeas to a paper towel-lined plate and set aside.

3. 3

   In the same pot over medium heat, add the remaining 1.5 tablespoons of olive oil and the butter. Once melted, add the minced shallot and cook for 2 to 3 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.

4. 4

   Add the dry orzo to the pot and stir constantly for 2 minutes to lightly toast the grains in the aromatic oil.

5. 5

   Pour in the vegetable broth and the remaining salt and pepper. Bring to a gentle boil, then lower the heat to medium-low. Simmer uncovered for 9 to 11 minutes, stirring frequently to prevent sticking, until the orzo is tender and the liquid has reduced into a creamy, starchy sauce.

6. 6

   Reduce the heat to low. Stir in the heavy cream, grated Parmigiano-Reggiano, lemon zest, and lemon juice until smooth and creamy.

7. 7

   Add the baby spinach in batches, folding gently until completely wilted into the warm orzo. Remove the pot from heat and stir in the chopped fresh dill.

8. 8

   Ladle the creamy orzo into shallow bowls and top generously with the reserved crispy chickpeas, extra parmesan, and a crack of black pepper before serving.

Chef's Tips

• 💡Ensure the chickpeas are completely dry before frying; moisture prevents them from getting shatteringly crisp.
• 💡Stir the orzo regularly while simmering because the starch releases quickly and can catch on the bottom of the pot.
• 💡Add the lemon juice at the very end after reducing the heat to keep the citrus notes bright and prevent the cream from curdling.