Creamy Ricotta & Spinach Orzo with Caramelized Onions & Crispy Chickpeas
Description
This creamy ricotta and spinach orzo is a comforting, restaurant-style dish made with tender pasta coated in a velvety ricotta sauce, topped with deeply caramelized onions and crunchy roasted chickpeas. It’s vegetarian, nutritious, and perfect for a satisfying weeknight meal or elegant lunch.
Time Required
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Crispy Chickpeas
1 cup canned chickpeas (drained, rinsed, dried well)
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
For the Caramelized Onions
2 medium onions (thinly sliced)
2 tbsp olive oil or butter
½ tsp salt
½ tsp sugar (optional, helps caramelization)
For the Creamy Orzo
1 cup orzo pasta
1 tbsp olive oil or butter
3 cloves garlic (minced)
3 cups fresh spinach (roughly chopped)
1 cup ricotta cheese
¼ cup grated parmesan cheese
½ cup milk or cream
½ tsp black pepper
½ tsp salt (adjust to taste)
½ tsp chili flakes (optional)
1 tbsp lemon juice (optional, for brightness)
For Garnish (Optional)
Fresh herbs (parsley or basil)
Extra parmesan
Lemon zest
Instructions
Step 1: Roast the Crispy Chickpeas
Preheat oven to 200°C (400°F).
Pat chickpeas completely dry (important for crispiness).
Toss with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking tray and roast 20–25 minutes until golden and crunchy.
Set aside.
Step 2: Caramelize the Onions
Heat olive oil or butter in a pan over medium-low heat.
Add sliced onions and salt.
Cook slowly for 20–25 minutes, stirring occasionally.
Add sugar (optional) halfway through.
Cook until deeply golden, soft, and sweet. Set aside.
Step 3: Cook the Orzo
Boil salted water and cook orzo according to package instructions (8–10 minutes).
Drain and reserve ¼ cup pasta water.
Step 4: Make the Creamy Ricotta Spinach Sauce
Heat olive oil or butter in a large pan.
Add garlic and sauté 30 seconds.
Add spinach and cook until wilted.
Stir in ricotta, parmesan, and milk.
Add salt, pepper, chili flakes, and lemon juice.
Mix until smooth and creamy.
Step 5: Combine
Add cooked orzo to the sauce.
Toss well, adding reserved pasta water if needed for silkiness.
Taste and adjust seasoning.
Step 6: Assemble
Serve creamy orzo in bowls.
Top with caramelized onions.
Sprinkle crispy chickpeas on top.
Garnish with herbs and extra parmesan.
Serving Suggestions
Serve with toasted garlic bread.
Pair with grilled vegetables.
Add roasted chicken for extra protein (optional).
Pro Tips
Dry chickpeas very well before roasting.
Cook onions low and slow for best sweetness.
Use whole-milk ricotta for extra creaminess.
Add lemon juice at the end to balance richness.
Frequently Asked Questions
Can I make this vegan?
Yes — use plant-based ricotta, dairy-free milk, and skip parmesan or use vegan cheese.
Can I use frozen spinach?
Yes. Thaw and squeeze out excess water before using.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat with a splash of milk.
Can I use another pasta instead of orzo?
Yes — small pasta like ditalini or small shells work well.
Nutritional Information (Approx. per serving)
Calories: 420–480 kcal
Protein: 16–20 g
Carbohydrates: 48 g
Fat: 18 g
Fiber: 6 g