🌱 One-Pot Chickpea, Orzo & Feta Skillet

One-Pot Chickpea, Orzo & Feta Skillet

Calories: 510

Protein: 31 g

Prep: 5 mins  |  Cook Time: 20 mins

Servings: 4

Ingredients

  • Chickpeas (canned, drained & rinsed) 480g / 17 oz / 2 cans

  • Whole wheat orzo (dry) 300g / 10.6 oz / 1½ cups

  • Feta cheese (crumbled) 160g / 5.6 oz / 1 cup

  • Vegetable broth (low sodium) 900ml / 30 fl oz / 3¾ cups

  • Cherry tomatoes 250g / 8.8 oz / 1½ cups

  • Baby spinach 90g / 3.2 oz / 3 cups

  • Yellow onion (diced) 120g / 4.2 oz / 1 medium

  • Garlic cloves (minced) 15g / 0.5 oz / 4 cloves

  • Olive oil 15ml / 0.5 fl oz / 1 Tbsp

  • Dried oregano 1½ tsp

  • Dried thyme 1 tsp

  • Chili flakes ½ tsp

  • Lemon (zested & juiced) 1 large

  • Salt & pepper to taste

 

Directions

1. Heat olive oil in a large deep skillet or pot over medium heat. Sauté onion for 4–5 minutes until softened. Add garlic and cook 1 minute.

2. Add oregano, thyme, and chili flakes. Stir 30 seconds.

3. Add dry orzo, chickpeas, cherry tomatoes, and vegetable broth. Stir to combine. Bring to a boil.

4. Reduce heat to medium-low. Cover and simmer 12–14 minutes, stirring occasionally, until orzo is cooked and most liquid is absorbed.

5. Stir in baby spinach until wilted. Add lemon zest and juice. Season with salt and pepper.

6. Remove from heat. Top with crumbled feta. Serve immediately, or let cool and portion into meal-prep containers.

 

Meal Prep Instructions

  • Batch Cook: Make the full pot at once. The orzo will absorb more liquid as it sits — add a splash of broth when reheating. Top with feta fresh each time for best texture.

  • Assemble Ahead (Option 1): Portion into 4 containers, add feta on top, and refrigerate up to 4 days. Reheat in the microwave 2–3 minutes, adding a splash of water to loosen.

  • Freeze for Later (Option 2): Freeze portions (without feta) up to 2 months. Thaw overnight, reheat with a splash of broth, and crumble fresh feta on top before serving.

Dinner, Vegetarian OptionTameika Gentles