Creamy orzo with fresh lemon, salty feta, and a generous amount of spinach. Crispy chickpeas add extra crunch to every bite.
Orzo looks like rice, but it’s pasta: tiny pasta shapes that cook in a pan of stock, releasing starch as they go. That starch thickens the liquid into a soft, creamy sauce. So stir regularly and taste towards the end; orzo can go from firm to too soft quickly. The stock should be almost absorbed as it cooks, but add a splash more if the pasta isn’t done and the pan is in danger of drying out.
Stir the spinach into the hot orzo right at the end. The leaves wilt in a few minutes, but this way they retain more color and a fresh, tender bite than if they simmered from the start. Regular spinach works well, but baby spinach is fine too. If using frozen spinach, thaw it completely first and squeeze out the excess moisture; otherwise, the orzo will be watery. Fresh spinach is often plentiful in spring and fall, though frozen spinach is a practical choice out of season.
Lemon balances the creamy base. Zest it before squeezing the fruit, and add the juice gradually: the amount needed varies from lemon to lemon. Feta adds saltiness and a slightly crumbly texture. Crumble some into the pan so it melts into the sauce, and set the rest aside to scatter over the top. Feta varies in saltiness, so taste before adding extra salt. No feta on hand? Soft goat cheese also adds a fresh, creamy note, but it will noticeably change the flavor.
The chickpeas provide a contrast to the tender pasta. Dry them well after rinsing; moisture on the outside prevents them from browning. Fry them in a large, hot skillet so they have room to brown, shaking the pan now and then. Let them drain briefly on paper towels and scatter them over the orzo just before serving, or they’ll lose their crispy exterior. Smoked paprika adds a mild smoky flavor; regular paprika works too.
Serve the orzo straight away, while the sauce is still silky and the chickpeas are crispy. A simple green salad with a tangy dressing makes a good addition if you’d like to round out the meal. Store leftovers covered in the refrigerator and reheat thoroughly in a pan with a splash of water or stock; orzo thickens as it sits. If possible, store the chickpeas separately and briefly fry them again to crisp them up.
Rinse the chickpeas and pat them very dry with a clean dish towel or paper towels. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Fry the chickpeas with the paprika and a pinch of salt for 8–10 minutes, shaking the pan regularly, until golden brown and crispy. Transfer them to paper towels.
Heat the remaining 2 tablespoons olive oil in the same pan. Cook the onion gently for 3 minutes. Add the garlic and cook for another 30 seconds.
Stir the orzo into the onion and garlic. Pour in the stock and add ½ teaspoon salt and some black pepper. Bring to a boil, then simmer gently for 9–11 minutes. Stir regularly, especially along the bottom of the pan, until the orzo is cooked and has absorbed most of the liquid. Add a splash of water if the pan is drying out before the pasta is done.
Stir the spinach into the orzo in batches until the leaves have just wilted. Mix in the lemon zest, 1 tablespoon lemon juice, and about two-thirds of the feta. Taste and add more lemon juice, salt, or pepper if needed.
Divide the orzo among four plates. Scatter the crispy chickpeas and the remaining feta over the top and serve straight away.
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