{"id":1172,"date":"2024-05-27T11:44:32","date_gmt":"2024-05-27T11:44:32","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/one-pot-pantry-orzo-with-chickpeas\/"},"modified":"2024-07-30T06:32:07","modified_gmt":"2024-07-30T06:32:07","slug":"one-pot-pantry-orzo-with-chickpeas","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/one-pot-pantry-orzo-with-chickpeas\/","title":{"rendered":"One-Pot Pantry Orzo With Chickpeas"},"content":{"rendered":"

This one-pot, pantry-friendly pasta is an invaluable addition to your repertoire. Whether you spent weeks traveling and are coming home to a near-empty fridge, or you simply can\u2019t find the energy to whip up an elaborate meal, this recipe can be a crutch for those nights when your fridge is bare. Here fast-cooking orzo gets toasted in olive oil that\u2019s infused with the punchy puttanesca-inspired flavors of garlic, capers, and green olives before cooking in a flavorful tomato broth amped up with dried oregano. Small pasta varieties like orzo are ideal for one-pot dishes as they will cook evenly in relatively small amounts of liquid. The starch they release as they cook adds a creaminess to the sauce for an effect similar to risotto. The whole thing comes together in under an hour and all in one pot, making it an ideal meal to whip up at a moment’s notice. Serve with a scattering of fresh Parmesan and whole basil leaves if you have them.<\/p>\n

\n

Ingredients<\/h2>\n

4\u20136 servings<\/p>\n

\n

\u2153<\/p>\n

cup extra-virgin olive oil<\/div>\n

12<\/p>\n

garlic cloves, thinly sliced<\/div>\n

1<\/p>\n

14-oz. jar pitted green olives, drained, coarsely chopped (about 1 cup)<\/div>\n

1<\/p>\n

3.5-oz. jar capers, rinsed (about \u00bd cup)<\/div>\n

\u00bc<\/p>\n

tsp. crushed red pepper flakes<\/div>\n

12<\/p>\n

oz. orzo<\/div>\n

1<\/p>\n

6-oz. can tomato paste<\/div>\n

1<\/p>\n

15.5-oz. can chickpeas, rinsed<\/div>\n

1<\/p>\n

tsp. dried oregano<\/div>\n

1<\/p>\n

tsp. sugar<\/div>\n

1\u00bd<\/p>\n

tsp. Diamond Crystal or \u00be tsp. Morton kosher salt, plus more<\/div>\n

2<\/p>\n

oz. Parmesan, finely grated (about 1 cup); plus more for serving (optional)<\/div>\n
Freshly ground pepper<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Place a rack in middle of oven and preheat to 350\u00b0. Heat \u2153 cup extra-virgin olive oil<\/strong> in a large Dutch oven or other heavy ovenproof pot over medium. Add 12 garlic cloves, thinly sliced<\/strong>, and cook, stirring often, until softened and fragrant, 2\u20133 minutes. Add one 14-oz. jar pitted green olives, drained, coarsely chopped (about 1 cup)<\/strong>, one 3.5-oz. jar capers, rinsed (about \u00bd cup)<\/strong>, and \u00bc tsp. crushed red pepper flakes<\/strong> and cook, stirring occasionally, just until fragrant, about 2 minutes.<\/p>\n

    Step 2<\/h4>\n

    Add 12 oz. orzo<\/strong> and one 6-oz. can tomato paste<\/strong> to pot and cook, stirring often, until tomato paste coats orzo and is darkened in color, about 4 minutes. Add one 15.5-oz. can chickpeas, rinsed<\/strong>, 1 tsp. dried oregano<\/strong>, 1 tsp. sugar<\/strong>, 1\u00bd tsp. Diamond Crystal or \u00be tsp. Morton kosher salt<\/strong>, and 4\u2153 cups water, stirring to scrape up any browned bits stuck to bottom of pot.<\/p>\n

    Step 3<\/h4>\n

    Cover pot, transfer to oven, and bake until orzo is tender and about 80% of liquid has been absorbed, 30\u201335 minutes (having some liquid on top is okay as the orzo will continue to absorb it). Remove pot from oven, remove lid, and stir in 2 oz. Parmesan, finely grated (about 1 cup)<\/strong>. Taste orzo and season with more salt if needed and freshly ground black pepper<\/strong>.<\/p>\n

    Step 4<\/h4>\n

    To serve, divide orzo evenly among shallow bowls. Top each bowl of orzo with more Parmesan if desired, then season with a little more black pepper.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This one-pot, pantry-friendly pasta is an invaluable addition to your repertoire. Whether you spent weeks traveling and are coming home to a near-empty fridge, or you simply can\u2019t find the energy to whip up an elaborate meal, this recipe can be a crutch for those nights when your fridge is bare. Here fast-cooking orzo gets […]<\/p>\n","protected":false},"author":2,"featured_media":1173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1172"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1172\/revisions"}],"predecessor-version":[{"id":5192,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1172\/revisions\/5192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1173"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}