Description
Creamy Spinach Orzo with Chickpeas and Feta is a delicious one-pot Mediterranean meal packed with tender orzo, nutritious spinach, hearty chickpeas, and tangy feta cheese. Fresh lemon and dill add a bright, refreshing flavor, making this easy dinner perfect for busy weeknights. Ready in just 30 minutes, it’s comforting, satisfying, and full of Mediterranean goodness.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 cup dry orzo pasta
- 1 can chickpeas (15 oz/400 g), drained and rinsed, or 1½ cups cooked chickpeas
- 3 cups vegetable broth, plus extra hot water or broth as needed
- 8 ounces spinach
- Zest and juice of ½ lemon
- 2 tablespoons fresh dill, chopped, or parsley
- ½ cup crumbled feta cheese
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 4–5 minutes until softened, stirring occasionally.
- Add the grated garlic and cook for another 30 seconds until fragrant.
- Stir in the dry orzo and toast for 1–2 minutes to develop its flavor.
- Add the drained chickpeas, vegetable broth, salt, and black pepper. Stir well and bring to a gentle simmer.
- Cook for 10–12 minutes, stirring every few minutes, until the orzo is tender and the mixture becomes creamy. Add a splash of hot water or broth if it gets too dry.
- Stir in the spinach and cook until wilted.
- Turn off the heat and add the lemon zest, lemon juice, and chopped dill or parsley.
- Stir in most of the crumbled feta cheese and taste for seasoning.
- Sprinkle the remaining feta over the top and serve warm.
Notes
- Serving: Serve warm as a complete vegetarian main course or alongside a Greek salad, roasted vegetables, or warm pita bread.
- Extra flavor: Add a little fresh lemon juice and extra dill just before serving for a brighter Mediterranean taste.
- Creamier texture: Stir in a splash of warm vegetable broth before serving if the orzo has thickened too much.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop or in the microwave with a little vegetable broth or water to loosen the sauce.
- Freezing: Freezing is not recommended for the best texture because the orzo and spinach may become soft after thawing.
- Make-ahead tip: Chop the onion, garlic, herbs, and spinach in advance. For the freshest texture, cook the orzo shortly before serving.
- Feta tip: Reserve some feta to sprinkle on top after cooking for a creamy, tangy finish.