Prep Time 20

Total Time 50

Servings 4 main dishes

Rosemary-garlic chickpeas with spinach orzo and blistered tomatoes are a stovetop plant-based dinner. The savory rosemary-garlic chickpeas are simmered in vegetable broth. The spinach orzo has a light lemon flavor, while the balsamic-blistered tomatoes add bursts of sweetness. This easy weeknight vegan chickpea recipe uses simple ingredients including garbanzo beans, orzo, spinach, lemon, and tomatoes.

This post may contain affiliate links. Please read my Privacy Policy for details.

Chickpea orzo and blistered tomatoes in a bowl with a spoon in the bowl.

A Well-Rounded Plant-Based Dinner

A picture of Ruth Grindeland the owner, recipe developer and content creator at Sinful Kitchen.

For this recipe, I wanted to create a full-meal-style plant-based dinner with protein, starch, and vegetables, rather than an orzo chickpea recipe that could be seen as a side dish. I spent a lot of time testing this recipe because I wanted each component to have its own flavor and purpose. I also wanted the chickpeas to have an irresistible, I-can’t-wait-for-another-bite quality.

After several rounds of testing, I created a recipe that I am obsessed with. The rosemary-garlic chickpeas are savory, while the spinach orzo is light. The tomatoes add a fresh pop of flavor.

Eat sinfully, live kindly ❤️
Ruth

What Makes This Chickpea Orzo Recipe Different

A plant-based dinner made without meat or cheese substitutes.
Fresh rosemary, garlic, and red pepper flakes sautéed in olive oil create a deep savory flavor.
This is more than a chickpea orzo recipe; I designed it to be a complete meal.

Chickpea Orzo Dinner Ingredients

Key Ingredient Notes

Chickpeas

I use canned chickpeas to keep this an easy weeknight dinner. Drain and rinse them well before adding them to the skillet. Then cook the chickpeas in the rosemary-garlic oil, let them soak up that flavor, and simmer in vegetable broth.

Chickpea Substitution: Use cannellini beans instead of garbanzo beans.

Fresh Rosemary

You want to use fresh rosemary instead of dried. As it cooks, the fresh rosemary infuses into the olive oil. I strongly recommend fresh rosemary. The fresh makes all the difference!

Garlic

I tested this recipe with minced and sliced garlic, and the latter clearly won. If you are using a chef’s knife, use the thin end of the blade to cut the thinnest slices. You can use minced garlic if you prefer.

Vegetable Broth

You can use any kind of vegetable broth. I prefer the concentrate, which lets me add more flavor without more liquid, but note that stronger flavor means considerably more sodium.

Orzo

The orzo has a lightly creamy texture without using a heavy sauce. The spinach easily melts into the orzo, giving it a subtle flavor while adding a vegetable to your dinner.

Use gluten-free orzo to make a GF version of this recipe.

Spinach

I strongly recommend using fresh spinach with this recipe. If you use frozen spinach, thaw it and squeeze out as much water as possible. This is the same technique I use when making spanakorizo and spanakopita.

Tomatoes

Balsamic-blistered tomatoes add caramelized sweetness. Personally, I am obsessed with them. It’s the perfect balance of sweetness and acidity.

See the recipe card for complete information on ingredients and quantities.

How to Make Chickpea Orzo

Step One: Make the rosemary-garlic chickpeas

Heat the olive oil in a large skillet over medium-low heat.
Once heated, add the sliced garlic, fresh rosemary, and red pepper flakes and sauté them for 1 to 2 minutes, stirring often. You want the garlic to release its flavor but not to turn brown.
Add the chickpeas, salt, and black pepper. Turn the heat up slightly to medium. Stir the chickpeas well to coat them in the rosemary-garlic oil.
Add the vegetable broth and let it simmer uncovered until the broth reduces by half.
Transfer the chickpeas to a bowl and cover them to keep them warm.

A skillet filled with olive oil, rosemary, crushed red pepper flakes, and sliced garlic.

Sautéed chickpeas simmering in vegetable broth.

Step Two: Make the spinach orzo

Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute or until fragrant.
Add the dry orzo to the pan and stir for 1 to 2 minutes to lightly toast the grains.
Pour in the 3 cups of vegetable broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8 to 10 minutes (stirring occasionally) until the orzo is tender and most liquid is absorbed.
Stir in the fresh spinach, lemon zest, and lemon juice. Cover for 1 minute until the spinach wilts, then fold everything together and top with fresh parsley.

Step Three: Blister the tomatoes

In a skillet (I use the same one I cooked the chickpeas in), heat olive oil for 1 to 2 minutes.
Place the halved tomatoes, cut side down, in the skillet. Leave them undisturbed for 3 to 4 minutes, then gently toss them with a spatula.
Add the balsamic vinegar and cook for another minute. The tomatoes should soften but not collapse.

Blistering grape tomatoes that have been cut in half.

Step Four: Plate this recipe

I like to plate the orzo and chickpeas side by side, leaving a small wedge at the top for the blistered tomatoes.
Garnish with lemon wedges, fresh rosemary, and a sprinkle of parsley.

More chickpea recipes…

Tips

Don’t rush the chickpeas

Simmer the chickpeas in the rosemary-garlic broth so they soak up as much flavor as possible.

Watch the garlic

Garlic can go from fragrant to brown very quickly. Keep the heat at medium-low and add the chickpeas as soon as the garlic smells aromatic.

Keep a close eye on the tomatoes

Tomatoes only need a few minutes to blister. You want to see them soften but not collapse. In other words, they should hold their shape and not turn into a mushy sauce.