This Creamy Lemon Ricotta Orzo with Chickpeas is the kind of easy dinner you’ll want on repeat. It’s creamy without being heavy, bright with fresh lemon, and packed with cozy comfort thanks to tender orzo and protein-rich chickpeas. Perfect for busy weeknights, meatless Mondays, or when you want something simple but fancy-feeling. Save this easy dinner recipe for later—you’ll thank yourself
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Creamy Lemon Ricotta Orzo with Chickpeas | Easy Dinner Recipe
A cozy, creamy Lemon Ricotta Orzo with Chickpeas made in just 30 minutes. Perfect for a quick, satisfying, and healthy vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4,4 servings 1x
Ingredients
Scale
- 1 cup orzo pasta
- 2½ cups vegetable broth or water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup whole milk ricotta cheese
- ½ lemon, zested and juiced
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a pot of salted vegetable broth or water to a boil. Cook orzo until al dente, about 7–8 minutes. Reserve ¼ cup of cooking liquid and drain.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 30 seconds.
- Add chickpeas and cook for 3–4 minutes, gently mashing some for a creamy texture.
- Lower the heat and stir in ricotta cheese, lemon zest, lemon juice, and Parmesan until smooth and creamy.
- Add cooked orzo and reserved liquid, stirring to coat evenly in the sauce.
- Season with salt, black pepper, and crushed red pepper flakes if using.
- Garnish with chopped fresh parsley and serve warm.
Nutrition
- Calories: 410 calories
