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One Pot Tomato Orzo
Craving comfort food that's quick and easy? Look no further than this One-Pot Tomato Orzo dish! Packed with fresh tomatoes, savoury broth, and fluffy orzo, it's a weeknight dinner hero that's ready in under 30 minutes.
YIELDS
4
Ingredients
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- Salt & pepper
- 4 garlic cloves, thinly sliced
- 1 can tomato paste
- 1 teaspoon dry Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1 ½ cups orzo
- 1 L low sodium chicken or vegetable broth
- ½ cup (40 g) finely grated Parmigiano Reggiano
- 1 (540 ml) can chickpeas, drained and rinsed
- 4 large handfuls baby spinach
- Fresh herbs, optional
Directions
- Place a Dutch oven or a pot paired with a tight-fitting lid over medium heat. Add in the oil and cherry tomatoes, season with salt and pepper, and cook down until jammy, about 5 to 6 minutes.
- Add in the garlic and cook for 1 minute to soften. Stir through the tomato paste, Italian seasoning, crushed red pepper flakes, and orzo and toast for 1 to 2 minutes.
- Add in the broth, turn up the heat to medium-high, and bring to a boil. Once boiling, cover the pot with a lid and cook for 8 to 10 minutes, stirring occasionally, or until the orzo is tender.
- Stir through the Parmigiano Reggiano, chickpeas, and spinach as well as any fresh herbs, if using. Season to taste with more salt and pepper, if needed, and serve.
