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1 pan 6 Ingredient Cajun orzo chickpeas are a satisfying weeknight meal that’s packed with flavor and ready in 20 mins! Tender orzo goes so well with hearty chickpeas and lots of deep, Cajun spices.
Table of Contents
This is a super quick recipe to make on busy days. It’s almost a dump and done. Everything comes together in 1 skillet with just 6 ingredients for easy prep and cleanup.
Cajun orzo chickpeas only need five simple ingredients to make, not counting salt and water.
You can add in spinach or other vegetables, as you like. You can also add in extra spices, like oregano, thyme, and paprika, to boost the flavor even more.
Why You’ll Love Cajun Orzo Chickpeas
- quick and easy, 5-ingredient recipe
- one pan meal
- packed with amazing Cajun flavors!
- soy-free and nut-free with gluten-free option
More Vegan Cajun-Inspired Recipes
- Cajun Dirty Rice
- Creamy Cajun Pasta
- Cajun Roasted Cauliflower Steaks
- Cajun Roasted Vegetable Bowl
- Garlic Pasta with Cajun Cauliflower
Cajun Orzo Chickpeas
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
Instructions
- 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.
- 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.
- 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.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- onion – Use red or white onion for this recipe.
- ginger-garlic paste – You can use minced fresh ginger and garlic or just garlic instead, if you want.
- Cajun spice blend – You can buy it premade or make homemade Cajun spice blend with my recipe!
- ketchup – Adds richness and umami. You can substitute tomato paste.
- chickpeas – Use canned or cooked, drained chickpeas.
- orzo – Use regular or gluten-free orzo.
Tips
- You can stick to just the ingredient above, plus water and salt, or add veggies of your choice and more flavor with dried thyme, oregano, and paprika.
- For saucier Cajun orzo, add some coconut milk after the orzo finishes cooking but before letting the pan rest.
- Speaking of letting the pan rest! Don’t skip this step. It allows the flavors to meld and the sauce to thicken slightly before serving.
How to Make Cajun Orzo Chickpeas
Heat two teaspoons of oil or some broth in a large skillet over medium heat. Add the onion and a good pinch of salt, and cook until the onion is translucent.
Then add in the ginger-garlic paste, the Cajun spices, and ketchup and mix really well for a few seconds.
Mix in the broth and salt, and bring to a boil, then mix the chickpeas and orzo.
Cover with the lid, and and continue to cook for seven to 10 minutes, depending on your stove and your pan. Check in at the seven or eight minute mark, mix well, close the lid and continue to cook, if needed.
If you want it saucier, you can add in another quarter cup of water or some coconut milk at this point.
Once done, let the cajun orzo sit, covered, for another minute or two, then mix well and transfer to your serving bowls. Garnish with onions, cilantro, and some lime juice and serve.
Frequently Asked Questions
This recipe is naturally soy-free and nut-free. Use gluten-free orzo for a gluten-free option.
Orzo is actually a rice-shaped pasta.
Yes sauté in 2-3 tbsp broth instead
Another lovely meal, thank you!
I used some home made veggie stock in place of water.
Added capsicum, carrot and zuchiini.
Last minute had to ‘double’ the recipe so also added some mung beans and plant based beef strips – it worked well together.
And then just for some fun, my 1kg jar of cajun spice had gone bad (cry!), so I had to make something similar but snuck in some berebere, because why not?
So glad you enjoyed!
I’ve made this twice now and both times we really enjoyed it. It is so easy and flexible to make, great to clean out the refrigerator before shopping day. I did increase the amount of orzo to 3/4 a cup and added an extra 1/4 cup of water. Thanks!
Yay! Thanks for taking the time to comment.
I really love how simple and filling this Cajun orzo one-pot is. I used Richa’s Cajun spice mix (link in the recipe) but added plenty of veggies, carrots, broccoli, leek, and celery (perfect for cleaning up the fridge 😄).
You need to do some stirring to keep the orzo from sticking to the bottom of the pan and keep a check on the water/broth you need to add once in a while. But staying close meant I had time to add a nice side salad. Perfect dinner, thanks for the recipe 🤗
Awesome! Glad you liked it.
It was great! I do recommend stirring the pot every few minutes after you add in the orzo, since it’ll stick to the bottom otherwise.
Yes definitely stir
Is 1/2 a cup of orzo correct or is that a typo? Seems like a very small amount of orzo for a 4 serving recipe
Yes, 1/2 cup of orzo is correct.
It will yield more close to 2 cups of cooked orzo.