Tomato Chickpea Orzo for Busy Evenings

This skillet meal makes four servings from pantry staples, with tender orzo and chickpeas in a tomato broth. Chop the onion and garlic before you turn on the stove; once the orzo goes in, it needs regular stirring.

Ingredients for the Skillet

For 4 servings, gather 1 tablespoon olive oil; 1 small yellow onion, diced; 3 garlic cloves, minced; 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes, optional; 1 can (14.5 ounces) diced tomatoes; 1½ cups low-sodium broth; 1½ cups water; 1½ cups dry orzo; 1 can (15 ounces) chickpeas, drained and rinsed; 3 cups baby spinach; ½ teaspoon kosher salt; black pepper; and ½ lemon. Keep the broth and water close by so you can add them as soon as the tomatoes are in the pan.

Prepare Before Cooking

Dice the onion, mince the garlic, rinse the chickpeas, and measure the orzo and liquids. Set a large, deep skillet on the counter; a wider pan gives the pasta room to cook evenly, and you will need a spoon for frequent stirring.

Simmer and Finish

Warm the oil over medium heat and cook the onion for 4 to 5 minutes, until softened. Stir in the garlic, oregano, and red pepper flakes for about 30 seconds, then add the tomatoes, broth, water, salt, and several grinds of black pepper. Bring the liquid to a simmer, stir in the orzo and chickpeas, and cook uncovered for 10 to 12 minutes, stirring often so the pasta does not stick. Fold in the spinach until wilted, squeeze in the lemon, and taste; if the orzo has absorbed more liquid than you like, stir in a splash of water before serving.