1 pan 6 Ingredient Cajun orzo chickpeas are a satisfying weeknight meal that’s packed with flavor, and ready in 20 minutes. Tender orzo goes so well with hearty chickpeas and lots of deep, Cajun spices..

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: cajun

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon ginger-garlic paste (or use minced ginger and garlic or just garlic, if you don't like ginger)
  • 2 teaspoons Cajun spice blend
  • 2 tablespoons ketchup (or 1 tablespoon tomato paste)
  • 1 1/2 cup water (or broth or a mix of coconut milk and water)
  • 1/2 teaspoon salt
  • 15 ounce cans of chickpeas (drained, or use 1 1/2 cups of cooked chickpeas)
  • 1/2 cup dry orzo

Optional Additions

  • 1 cup vegetables of choice (or 1/2 cup of frozen spinach)
  • 1 teaspoon of thyme
  • 1 teaspoon oregano
  • 1 teaspoon paprika

Method

  1. Heat 2 teaspoons of oil or 2 tablespoons broth in a large skillet over medium heat. Add the onion and a good pinch of salt, and cook until the onion is translucent. Add splashes of water to help onion cook evenly.
  2. Then add in the ginger-garlic paste, the Cajun spices, and ketchup and mix really well for a few seconds. Add veggies if using at this point and cook for a minute. Mix in the broth and salt, and bring to a boil, then mix the chickpeas and orzo.
  3. Cover with the lid, and and continue to cook for 7 to 10 minutes, depending on your stove and your pan. Stir once or twice in between so that the orzo doesn’t stick to the pan. Check in at the 7 or 8 minute mark, mix well, close the lid and continue to cook, if needed. If you like it to be saucier, you can add in 1/4 cup or more coconut milk. Taste and adjust salt and flavor. Add more Cajun, tang or herbs if needed.
  4. Once done, let the cajun orzo sit, covered, for another 2 mins or more for flavors to meld and settle(spices take time to infuse freshly cooked pasta), then mix well and transfer to your serving bowls. Garnish with onions, cilantro, and some lime juice and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.