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Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas Recipe
Ben Carraoli

Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas Recipe

I made this Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas on a busy weeknight, and I was amazed at how quickly it came together. The moment the lemon zest hit the warm orzo, my kitchen filled with a bright, fresh aroma that instantly lifted my mood.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta — Cooks fast and holds creamy sauce beautifully.
  • 1 cup ricotta cheese — Gives a silky texture without being too rich.
  • 1/2 cup grated Parmesan cheese — Adds nutty salty depth to the sauce.
  • 1 lemon zest + juice — Fresh lemon brightens the whole dish and cuts through richness.
  • 2 cloves garlic minced — Fresh garlic gives a stronger aroma than garlic powder.
  • 1/2 cup vegetable broth or chicken broth — Helps loosen the sauce and adds flavor.
  • 1/2 teaspoon salt — Enhances the taste without overpowering.
  • 1/4 teaspoon black pepper — Adds mild warmth and balance.
  • 2 tablespoons fresh basil or parsley chopped — For fresh garnish and color.
  • 1 can 15 oz chickpeas, drained, rinsed, and dried — Crispy protein topping adds texture.
  • 2 tablespoons olive oil — Helps chickpeas crisp up in the oven.
  • 1 teaspoon garlic powder — Adds savory garlic flavor without burning.
  • 1/2 teaspoon smoked paprika — Gives warm smoky notes.
  • 1/2 teaspoon salt — Balances seasoning.
  • 1/4 teaspoon black pepper — Adds a touch of heat.

Method
 

  1. Preheat the oven and line a baking sheet with parchment. Toss the drained chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer and roast until golden and crunchy.
  2. Bring a pot of salted water to a boil and cook the orzo until al dente. Drain and return it to the pot so it stays warm and ready to absorb the creamy sauce.
  3. To the warm orzo, stir in ricotta, Parmesan, lemon zest, lemon juice, minced garlic, and broth. Mix gently until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
  4. Divide the creamy orzo into bowls and top with garlic-roasted chickpeas for crunch. Sprinkle chopped basil or parsley on top for freshness. Serve immediately so the chickpeas stay crispy.

Notes

  • I always dry the chickpeas completely before roasting — it makes them extra crunchy.
  • I never skip fresh lemon zest — it gives the dish a bright, fresh flavor.
  • If the sauce gets too thick, I add a little more broth to loosen it.
  • I taste and adjust seasoning at the end for the perfect balance.
  • I serve immediately so the chickpeas don’t soften.