Lemony Orzo Skillet with Chickpeas & Broccoli

This one-pan wonder is a creamy skillet of tiny grains of orzo pasta that cook up in a snap, making it a go-to for weeknights. The contrast of the zingy lemon with the earthy thyme-infused charred broccoli creates chef-level depth of flavor in minutes. For an extra touch, garnish with lemon wheels and serve it straight from the skillet at the table. (Then it’s front and center for grabbing seconds!)

SERVES 4

INGREDIENTS

• 3 Tbsp olive oil

• 2 medium heads (1 lb [455 g]) broccoli, chopped into florets

• ½ tsp dried thyme

• 1¼ tsp kosher salt

  A Couple Cooks: 100 Recipes to Cook Together Sonja Overhiser & Alex Overhiser

• 4 garlic cloves, minced

• 1 medium shallot, thinly sliced

• One 15 oz [430 g] can chickpeas, drained and rinsed, or 1½ cups [240 g] cooked chickpeas

• 1½ cups (10 oz [280 g]) orzo

• Zest of 1 large lemon, plus

• 2 Tbsp fresh lemon juice

• ½ tsp onion powder

• ½ tsp garlic powder

• 1 tsp dried dill

• 4 cups [960 ml] vegetable broth

• 3 cups [90 g] baby or chopped spinach

• ¼ cup [60 ml] sour cream or cashew cream (see Tip)

• Finely chopped parsley or fresh dill, for serving

• ½ lemon, cut into thin wheels

• Grated Parmesan cheese, for serving (optional)

DIRECTIONS

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the broccoli florets and sauté, stirring occasionally, until charred at the edges, 4 to 5 minutes. Stir in the thyme and ½ teaspoon of the kosher salt. Cover and cook an additional 2 to 3 minutes, until the broccoli is tender, bright green, and charred. Transfer to a bowl.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the garlic and shallot and sauté until the garlic is golden and fragrant, 30 to 60 seconds. Immediately add the chickpeas, orzo, lemon zest and juice, onion powder, garlic powder, dill, 3 cups [710 ml] of the vegetable broth, and the remaining ¾ teaspoon of kosher salt.

Bring to a boil, then lower the heat and simmer until the orzo is cooked through and the sauce is creamy, 8 to 10 minutes. Stir frequently to prevent the orzo from sticking to the bottom. Once the orzo is mostly cooked, add the remaining 1 cup [240 ml] of broth and the spinach and cook until the spinach is wilted, 1 to 2 minutes more.

Stir in the sour cream, then remove from the heat. Taste for salt. Top with the broccoli and garnish with parsley or dill and lemon wheels. If desired, serve with Parmesan cheese. Serve from the skillet at the table. 

Tip : This one is a breeze to adapt to a vegan diet: Just swap in cashew cream or dairy free sour cream for the sour cream.

To make cashew cream, place 1 cup [140 g] unsalted cashews (raw or roasted) in a pot and cover with water; boil for 15 minutes to soften. Drain and add the cashews to a blender with ¾ cup [180 ml] water or vegetable broth and ½ teaspoon kosher salt. Blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to reach a creamy consistency. Blend again until creamy and smooth. It will keep, refrigerated, for up to 1 week.

Wine Pairing: The brightness of a Sancerre beautifully complements this skillet. This crisp, citrusy white wine from France elevates the creamy orzo texture, and its minerality balances the earthy thyme and broccoli.

Cooking Together: One of you can chop the broccoli and start cooking, while the other preps and then cooks the remaining ingredients.

For Vegan: Omit the Parmesan cheese and use cashew cream.

Storage: Leftovers will keep, refrigerated, for up to 3 days. 

Diet: Vegetarian, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

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