One-Pot Tomato Orzo

Ingredients

• 2 cup cherry tomatoes
• olive oil (For frying the tomatoes; amount not specified in the source.)
• 2.5 cloves garlic (Minced; source gives a range of 2–3 cloves.)
• 2 tbsp tomato paste
• 1 cup orzo
• 1 tsp Italian seasoning
• 3.5 cup vegetable broth (Source gives a range of 3–4 cups.)
• salt and black pepper (To taste; the source lists this seasoning both for the main dish and again with the optional chickpeas and spinach.)
• 1 can chickpeas (Optional; can size and drained weight are not specified.)
• baby spinach (Optional; amount not specified.)

Steps

1. 1

   Heat olive oil in a large pot over medium heat. Add the cherry tomatoes and fry them until softened, following the source's instruction to begin by frying the tomatoes.

2. 2

   Add the minced garlic to the pot, then add the tomato paste and orzo.

3. 3

   Add the Italian seasoning and vegetable broth. Season with salt and black pepper to taste.

4. 4

   Simmer the mixture until the orzo is al dente. The source does not specify an exact simmering time or temperature.

5. 5

   Optionally add the chickpeas and baby spinach to increase the protein and vegetables in the meal. Cook until the spinach is incorporated, using the source's optional additions.

6. 6

   Taste and add additional salt and black pepper as needed, then serve.

Notes

The source does not specify the amount of olive oil, the amount of baby spinach, the chickpea can size, or an exact simmering time. Chickpeas and spinach are optional additions.

Nutrition per serving

• main
• one-pot
• vegetarian
• possibly vegan
• weeknight dinner
• orzo
• stovetop
• quick meal