One-Pot Creamy Lemon Spinach Orzo with Crispy Chickpeas

A vibrant, comforting one-pot meal featuring velvety lemon-infused orzo, wilted baby spinach, and rich parmesan, crowned with golden, spiced crispy chickpeas for the perfect textural contrast.

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.