Creamy Orzo with Chickpeas and Burst Tomatoes
Experience a luscious bowl of creamy chickpea orzo, where tender orzo shapes mingle with burst cherry tomatoes and a rich, plant-based creamy sauce. This gluten-free, vegan dish is perfect for a cozy dinner, offering a delightful combination of flavors and textures. Enjoy the freshness of herbs and the heartiness of chickpeas in every satisfying bite!
ingredients
- 1 cup orzo (gluten-free)
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup coconut milk (full-fat for creaminess)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh basil, for garnish
- Lemon wedges, for serving
steps
- 1.
In a large skillet, heat olive oil over medium heat; add chopped onion and sauté until translucent.
- 2.
Stir in minced garlic and cook for an additional minute, until fragrant.
- 3.
Add halved cherry tomatoes to the skillet; cook for 3-4 minutes until they burst and soften.
- 4.
Add the chickpeas, stirring gently to mix, followed by adding the dried oregano, salt, and pepper.
- 5.
Pour in the vegetable broth and bring to a simmer.
- 6.
Add the gluten-free orzo, stirring occasionally, and cook until orzo is tender, about 8-10 minutes.
- 7.
Reduce heat to low, then stir in coconut milk for creaminess. Cook until warmed through.
- 8.
Remove from heat; serve garnished with fresh basil and lemon wedges for a refreshing zing.
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