One-pot tomato, chickpeas + orzo

Easy. Fast. Delicious. Plus, you only have one pot to wash. Yasss! As always, no-nonsense no drawn-out story. Just the recipe for one of our weeknight vegetarian faves. ( I skipped the cheese, but you could totally use a vegan option or the real deal like the recipe suggests.)

• 1 small yellow onion, diced

• 2 tablespoons olive oil

• 1 pound dried orzo pasta or ditalini pasta (about 2 1/2 cups)

• 2 cloves garlic, minced

• Kosher salt

• Freshly ground black pepper

• 4 cups (32 ounces) low-sodium chicken or vegetable broth

• 1 (28-ounce) can crushed tomatoes or tomato purée

• 2 (15-ounce) cans chickpeas, drained and rinsed

• 1/2 cup finely grated Parmesan cheese, plus more for serving

• 1/4 cup chopped fresh basil leaves

INSTRUCTIONS 

• Heat the oil in a large pot over medium-high heat until simmering. 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 pasta doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 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 does.) 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.

• Enjoy! This is great for leftovers too!

NOTES

Recipe from Kitchn Serves 6-8 (which seems like a lie, because we get about four adult servings out of it).