Marry Me Chickpeas and Orzo

• olive oil (this is the one I use)↗2 tablespoon
• shallot, thinly sliced↗1
• cloves garlic, thinly sliced↗4
• (15 ounce) can chickpeas, drained↗1
• tomato paste↗2 tablespoon
• orzo (love this DeLallo orzo!)↗1 cup
• chicken broth (I use 3 cups water + 3 teaspoons Better Than Bouillon)↗3 cup
• a small bundle of fresh thyme
• heavy cream↗0.5 cup
• jarred sun-dried tomatoes, tomato bruschetta (my favorite!), Calabrian chiles, or similar0.25 cup
• fresh spinach, torn into pieces↗1 cup
• parmesan, red pepper flakes, and more thyme for topping↗

Step-by-step instructions

1. 1

   Aromatics and Chickpeas: Heat the oil in a large skillet over medium heat. Add the shallot and the garlic; sauté for 2-3 minutes until soft and fragrant. Add the chickpeas and tomato paste; sauté for another 2-3 minutes until it has developed a deeper red color.

2. 2

   Cook Orzo: Add the orzo, chicken broth, and thyme sprigs; bring to a low simmer. Cover and cook for 7-9 minutes.

3. 3

   Finish Sauce: Remove the thyme sprigs. Keep the heat on low. Stir in the cream and simmer for 2-3 more minutes, until it’s totally luscious and creamy. Taste and adjust seasonings, adding more cream if you want.

4. 4

   Add-Ins: Add your sun dried or fresh tomatoes and spinach, and stir them in until the spinach is wilted. Serve sprinkled with fresh herbs (I like thyme) and Parmesan.