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
Recipe Card
Cajun Orzo Chickpeas
Ingredients
- 1/2 cup (80 g) 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 (354.88 ml) water or broth or a mix of coconut milk and water
- 1/2 teaspoon salt
- 15 ounce (425.24 g) cans of chickpeas drained, or use 1 1/2 cups of cooked chickpeas
- 1/2 cup (75 g) dry orzo
Optional Additions
- 1 cup (182 g) 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. 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.
Notes
Nutrition
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
Dave
When I first tasted this as it finished cooking, I was like, “meh.” Then I let it sit for a few minutes, and, wow, what a shocking difference it made! Ended up sad that I didn’t make a double-batch!
Note to others: check to see if your Cajun seasoning already has salt in it. Mine does, so I omitted the 1/2 teaspoon of salt, which would’ve been way too much. Great with a little dollop of (vegan) sour cream on top!
Richa
Yes let the spices bloom !:)
Elise Giarimoustas
Haven’t tried yet but can tell this is a super recipe. This is the way I cook with Indian, British, Greek and Latin spices and recipes combined.
Richa
❤️❤️
Kelly Stevens
Made this tonight for dinner. It was really tasty and so simple to make. I added red bell pepper and zucchini as that’s what I had in the fridge. I used the combo of water and coconut milk. Will definitely be using this recipe again! Thanks Richa!
Richa
Awesome
Vivek Garg
yum
Pat
This looks good and easy. I have a question. As I have whole grain orzo, should cooking time be increased and if so, at what point in the recipe?
Thanks
Richa
After adding the orzo and broth. Just keep cooking until tender to preference, the whole grain orzo might need a few tbsp more liquid, so add it when you check at 10 min mark and it’s too dry