Garlic Mushroom Chickpea Orzo Skillet
A savory, one-pan plant-based dish featuring garlic, mushrooms, chickpeas, and orzo for a hearty and delicious meal.
Equipment
- 1 Large Skillet with lid
- 1 Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 8 oz mushrooms sliced
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup orzo
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Preparation
- Mince the garlic and slice the mushrooms. Drain and rinse the chickpeas. Measure out the orzo and vegetable broth.
Cooking
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add mushrooms and cook until golden brown, about 8 minutes.
- Add chickpeas to the skillet and stir to combine. Pour in vegetable broth and bring to a simmer. Stir in orzo.
- Cover the skillet and let it cook for 12-15 minutes, or until orzo is tender and broth is absorbed.
Serving
- Remove from heat and let it sit covered for a few minutes. Serve hot, garnished with fresh parsley.
Storage
- Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh garlic for the best flavor. Sauté mushrooms until golden for richer taste.
Ingredient Substitutions: Use quinoa instead of orzo for a gluten-free option.
How to Serve: Pair with a green salad or crusty bread.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prep ingredients in advance for quicker cooking.
Ingredient Substitutions: Use quinoa instead of orzo for a gluten-free option.
How to Serve: Pair with a green salad or crusty bread.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prep ingredients in advance for quicker cooking.