On evenings when I want something comforting but not heavy, I reach for orzo: it cooks quickly and gives a simple pot of broth a lovely, almost risotto-like texture. Here, chickpeas make the meal hearty, while lemon and spinach keep each bite fresh.
Gather the simple ingredients
For four servings, you’ll need 1 tablespoon olive oil, 1 small yellow onion finely chopped, 2 minced garlic cloves, 1½ cups orzo, 4 cups vegetable broth, 1 can chickpeas drained and rinsed, and 3 packed cups baby spinach. Set out 1 lemon, ½ cup finely grated Parmesan, and black pepper, too.
Warm the oil in a Dutch oven or deep saucepan over medium heat. Add the onion with a pinch of salt and cook for 4 to 5 minutes, stirring until soft, then stir in the garlic for about 30 seconds.
Let the orzo turn silky
Stir in the dry orzo and toast it for a minute, then pour in the broth and bring the pot to a gentle simmer. Cook uncovered for 8 minutes, stirring often so the pasta doesn’t catch on the bottom.
Add the chickpeas and continue simmering until the orzo is tender, usually another 2 to 4 minutes; check the package timing as you go. The pot should look loose and saucy, not dry, so add a splash of hot water if the liquid disappears before the pasta is done.
Finish with lemon and greens
Turn off the heat and fold in the spinach until just wilted, followed by the Parmesan, the zest of half the lemon, and 1 tablespoon lemon juice. Taste before adding more salt, since broth and cheese can already bring plenty.
Let the orzo sit for 2 minutes to settle into its creamy texture, then serve with black pepper and extra lemon wedges. If it thickens while you’re setting the table, loosen each portion with a spoonful of warm broth or water.