One-Pan Lemon Orzo with Spinach and Chickpeas

Why You’ll Love This Recipe

• One pan, 30 minutes, and no draining—weeknight magic with minimal cleanup.
• Bright, lemony flavor balanced by creamy feta, tender orzo, and hearty chickpeas.
• Flexible and forgiving: swap greens, use what you have, and it reheats beautifully.
• Naturally vegetarian with an easy vegan option.

Grocery List

• Produce: 2 lemons, 1 small yellow onion, 4 garlic cloves, 5 oz baby spinach, fresh parsley or dill (optional)
• Dairy: Feta (about 4 oz), unsalted butter (optional)
• Pantry: Orzo, 1 can chickpeas (15 oz), low-sodium vegetable broth, extra-virgin olive oil, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the One-Pan Orzo

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 cups dry orzo (about 10 oz/285 g)
• 3 1/2 cups low-sodium vegetable broth
• 3/4 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 (15-oz) can chickpeas, drained and rinsed (about 1 1/2 cups)
• 5 oz baby spinach (about 5 lightly packed cups)

To Finish & Serve

• Zest of 1 lemon (about 1 tsp)
• 3 tbsp fresh lemon juice (about 1–2 lemons)
• 3/4 cup crumbled feta (about 4 oz/115 g)
• 1 tbsp unsalted butter or 2 tsp olive oil (optional, for silkiness)
• 2 tbsp chopped fresh parsley or dill (optional)
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the bright flavors

Finely chop the onion and mince the garlic. Zest one lemon and juice enough to yield 3 tablespoons. Drain and rinse the chickpeas. Measure the broth, orzo, and spices, and keep the spinach ready. This recipe moves quickly once you start cooking.

Step 2: Soften the aromatics

Heat the olive oil in a large, wide skillet (11- to 12-inch) with a lid over medium heat. Add the onion and cook, stirring, until translucent and lightly golden at the edges, 3–4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds—do not brown the garlic.

Step 3: Toast the orzo

Stir in the dry orzo, tossing to coat each grain in the oil and aromatics. Toast, stirring often, until the orzo smells nutty and turns slightly opaque at the edges, about 2 minutes. This deepens flavor and helps the pasta keep its bite.

Step 4: Simmer to tender

Pour in the vegetable broth, then add the salt and pepper. Scrape the bottom of the pan to release any flavorful bits. Increase heat to bring to a boil, then reduce to medium-low for a gentle simmer. Cover partially (lid slightly askew) and cook for 8 minutes, stirring 2–3 times to prevent sticking.

Step 5: Warm the chickpeas

Uncover and stir in the chickpeas. Simmer uncovered for 2–3 minutes, stirring once or twice, until the orzo is just tender and the mixture is saucy, not soupy. If it looks dry before the orzo is done, add 2–4 tablespoons hot water or broth.

Step 6: Wilt the spinach and brighten

Add the spinach in two batches, stirring to wilt between additions. Cover for 1 minute to help it soften, then uncover and fold until evenly distributed. Remove from heat and stir in the lemon zest and 3 tablespoons lemon juice. Add the butter (or a drizzle of olive oil) if using. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Step 7: Finish with feta and serve

Top with crumbled feta and sprinkle over parsley or dill. Let the skillet rest 1 minute to allow the flavors to settle. Serve straight from the pan with extra lemon wedges and a final crack of black pepper. The orzo will continue to thicken as it sits; loosen with a splash of hot water if desired.

Pro Tips

• Stir occasionally while simmering to prevent sticking—especially at the edges and center of the pan.
• Add lemon off the heat to keep the flavors bright and prevent bitterness.
• Use low-sodium broth so you can control seasoning (feta adds salt, too).
• Keep it saucy: if the orzo drinks up liquid quickly, add a few tablespoons of hot water to achieve a creamy, risotto-like finish.
• Toast the orzo briefly for nutty depth and better texture.

Variations

• Vegan: Skip the butter and feta, or use a plant-based feta. Add 1–2 tbsp nutritional yeast for savory richness.
• Greens swap: Use chopped kale or chard; add with the broth so it has time to soften (kale needs about 10–12 minutes).
• Briny boost: Stir in 1–2 tbsp capers or 1/3 cup chopped marinated artichokes with the chickpeas.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen, then re-brighten with a squeeze of lemon. Freezing is possible for up to 2 months, though pasta softens slightly on thawing. For a head start, chop onion/garlic, zest/juice the lemon, and rinse chickpeas up to 2 days ahead.

Nutrition (per serving)

Approx. 490 calories; 18–21 g protein; 16 g fat; 70 g carbohydrates; 7 g fiber; 770 mg sodium. Values are estimates and will vary with specific ingredients and brands.