One-Pot Mediterranean Chickpea Orzo

Instructions

1. Step 1

   Heat the olive oil in a large Dutch oven or deep skillet over medium heat.

2. Step 2

   Add the onion and zucchini and cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the zucchini begins to soften.

3. Step 3

   Add the garlic, oregano, basil, and crushed red pepper flakes. Cook for 30 seconds until fragrant.

4. Step 4

   Add the dry orzo and stir for 1 minute so the pasta becomes lightly coated with the seasoned oil.

5. Step 5

   Add the chickpeas, diced tomatoes with their juices, vegetable broth, salt, and black pepper.

6. Step 6

   Stir well and bring the mixture to a gentle boil.

7. Step 7

   Reduce the heat to medium-low and simmer uncovered for 10 to 13 minutes, stirring frequently, until the orzo is al dente and the liquid has thickened into a light sauce.

8. Step 8

   If the orzo absorbs the liquid before it becomes tender, add additional vegetable broth or water 1/4 cup at a time.

9. Step 9

   Reduce the heat to low and add the baby spinach in handfuls, stirring until wilted.

10. Step 10

    Remove the pan from the heat.

11. Step 11

    Stir in 3 ounces of the feta, lemon juice, and lemon zest.

12. Step 12

    Let the orzo stand for 3 to 5 minutes. It will continue to thicken as it rests.

13. Step 13

    Taste and adjust the salt, pepper, or lemon juice if necessary.

14. Step 14

    Top with the remaining 1 ounce feta and fresh parsley if desired.

15. Step 15

    Serve warm.