Orzo with Broccoli and Chickpeas

Name: Orzo with Broccoli and Chickpeas
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4-6 plates
Ingredients: 1 box orzo pasta; 1 broccoli crown, cut into very small florets; 1 cup fresh baby spinach; 1 can garbanzo beans, drained and rinsed (or, if you have time, pre-soak dry garbanzo beans and cook them. Follow my recipe for cooking garbanzo beans here ).; 1/2 white onion, chopped; 2 tablespoons vegan Parmesan; 3 tablespoons olive oil; 1 teaspoon garlic salt; 1 teaspoon dried parsley; 1 teaspoon chili lime seasoning; 1 teaspoon lemon pepper; 1/2 teaspoon turmeric; 6 cups vegetable broth

a dish made of orzo pasta, chickpeas, onion, spinach leaves, and broccoli with spices

Prep. Time

5 minutes

Cook Time

1 hour

Servings

4-6 plates

Difficulty

Easy

Nut-Free, Soy-Free, dairy-free, egg-free

Air Fryer

Cooking required:

Allergens:

This air fryer orzo is basically a full dinner loaded into one dish: pasta, chickpeas, broccoli, spinach, and onion all cook together in vegetable broth. I like chickpeas here because they hold their texture during the longer cooking time, while the broccoli softens and the spinach disappears right into the pasta. Turmeric gives the orzo some color, and chili lime and lemon pepper keep the flavor from feeling flat. It also scales easily depending on how many people I'm feeding, which matters quite a bit in a family of six.

The chickpeas add plant-based protein, fiber, and iron, while the broccoli and spinach bring vitamin C, folate, and plenty of other micronutrients. The orzo adds the carbs and more plant protein that make the whole thing filling and satisfying, so it works really well as a complete family meal.

Not every grain works in an air-fryer, but I've learned from trial and error, that starchy grains adsorb fluids and cooks evenly, so my top favorite for an air-fryer meal base are the pearl couscous and orzo, both of which are essentially made of wheat. If you are looking for a gluten-free meal, use a GF version of this pasta, or another kind that is small enough to get a consistent texture across the ingredients in this recipe.

Ingredients

1 box orzo pasta

1 broccoli crown, cut into very small florets

1 cup fresh baby spinach

1 can garbanzo beans, drained and rinsed (or, if you have time, pre-soak dry garbanzo beans and cook them. Follow my recipe for cooking garbanzo beans here).

1/2 white onion, chopped

2 tablespoons vegan Parmesan

3 tablespoons olive oil

1 teaspoon garlic salt

1 teaspoon dried parsley

1 teaspoon chili lime seasoning

1 teaspoon lemon pepper

1/2 teaspoon turmeric

6 cups vegetable broth

Instructions

Add the orzo, broccoli, spinach, chickpeas, onion, vegan parmesan, spices, and olive oil to an air-fryer-safe baking dish.
Pour in the vegetable broth and stir thoroughly.
Air fry at 400°F for 45–60 minutes.
Stir thoroughly three or four times during cooking, scraping the bottom and redistributing the orzo so it cooks evenly.
Continue cooking until the orzo is tender and most of the broth has been absorbed.
Stir once more before serving and let the dish sit for several minutes if there is still a little liquid remaining.

Notes

Stirring is important with orzo because the pasta can settle and stick together as it cooks.
Air fryers vary considerably in size and heating intensity, so use 45 minutes as the first doneness check rather than a fixed finishing time.
Add a little more vegetable broth if the orzo is still firm after most of the liquid has been absorbed.
For kids who prefer milder flavors, reduce the chili lime seasoning and add more to individual servings afterward.
Leftovers will thicken as the orzo continues absorbing liquid; add a splash of broth when reheating.