One-Pot Tomato Chickpeas and Orzo

This is the perfect dish for a busy weeknight dinner, yet it is elegant enough for a relaxed weekend lunch, next to a bottle of wine. Either way, this is the kind of dish that's going to fill your body with so much goodness.

The main ingredients in this recipe is Orzo. If you are not familiar with orza, it is a type of pasta that looks like tice, but indeed it is a pasta that's made with drum wheat. Truly, one of the most versatile ingredients ever.

Orzo and a couple of cans of chickpeas are cooked together in a simple garlic and onion-infused tomato sauce until it results in a creamy dinner that is almost reminiscent of risotto yet firmly its own. The only thing left to do is top bowls with chopped basil and plenty of grated Parmesan and dig in .

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2½ cups of orzo pasta
• 2 cloves garlic, minced
• salt to taste
• freshly ground black pepper
• 4 cups chicken or vegetable broth
• 1 can chopped tomatoes
• 2 cans chickpeas, drained and rinsed
• ½ cup finely grated Parmesan cheese, plus more for serving
• ¼ cup loosely packed chopped fresh basil leaves

Method:

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn't stick, until most if the liquid is absorbed and the pasta is al dente, about 15 minutes or according to package instructions. If the pasta isn't completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has cook. Stir in the Parmesan cheese. taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.