Creamy Lemon Ricotta Orzo with Chickpeas

Creamy Lemon Ricotta Orzo with Chickpeas is a bright and comforting one-pot meal combining tender orzo pasta with creamy ricotta cheese, zesty lemon, and protein-packed chickpeas. It’s a fresh, flavorful dish that’s easy to make and perfect for a quick lunch or dinner.

Why You’ll Love This Recipe

I love this recipe because it’s creamy and satisfying without being heavy. The lemon adds a refreshing brightness that balances the richness of the ricotta, while chickpeas give it a hearty, nutritious boost. It’s a simple meal that comes together quickly and feels both wholesome and indulgent at the same time.

Ingredients

• 1 cup orzo pasta

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup ricotta cheese

• 2 tablespoons olive oil

• 1 lemon (zested and juiced)

• 2 cloves garlic, minced

• 2 cups vegetable or chicken broth

• 1/2 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

• Fresh parsley or basil for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

2. Add the orzo to the skillet and toast lightly, stirring frequently, for about 2 minutes.

3. Pour in the broth, then add the chickpeas. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10-12 minutes).

4. Remove from heat and stir in the ricotta cheese, lemon zest, and lemon juice until creamy and well combined.

5. Season with salt, pepper, and red pepper flakes if using.

6. Garnish with fresh parsley or basil before serving.

Servings and Timing

This recipe serves 3 to 4 people and takes about 25 minutes from start to finish.

Variations

I like to add sautéed spinach or kale for extra greens and nutrition. A sprinkle of toasted pine nuts or grated Parmesan adds a lovely texture and flavor boost. For a spicy twist, adding a pinch of cayenne or more red pepper flakes works great. Sometimes, I swap chickpeas for cannellini beans or white beans for a creamier texture.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water to loosen the dish and warm it gently on the stovetop or in the microwave.

FAQs

Can I use regular pasta instead of orzo?

Yes, small pasta shapes like ditalini or small shells work well, but adjust cooking time accordingly.

Is this dish vegetarian?

Yes, it’s naturally vegetarian and can easily be made vegan by substituting ricotta with a plant-based alternative.

Can I prepare this dish ahead of time?

I recommend making it fresh, but it can be prepared a few hours ahead and refrigerated.

How can I make this dish creamier?

Adding a bit more ricotta or a splash of cream at the end helps achieve a richer texture.

Can I freeze leftovers?

Freezing is not recommended as the texture of the ricotta and orzo changes after thawing.

Conclusion

Creamy Lemon Ricotta Orzo with Chickpeas is one of my favorite quick, healthy meals that feels both fresh and comforting. The combination of creamy ricotta, bright lemon, and hearty chickpeas creates a deliciously balanced dish that’s easy to customize and perfect for busy days. It’s simple, satisfying, and always hits the spot.