1-First Steps: Prep and Heat: Start by heating 1 to 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, kale, and a pinch of salt. Cook for about 4 minutes until the onion softens and the kale wilts, building a rich base for your chickpeas and orzo.

2-First Steps: Prep and Heat: Next, stir in the grated garlic, rosemary or dried oregano, and 4 tablespoons tomato paste. Let this cook for about 1 minute until everything smells fragrant and the mixture deepens in color.

3-Simmer and Add Key Elements: Now, add the drained and rinsed chickpeas, 4 cups vegetable or chicken broth, 3/4 teaspoon salt, black pepper, and red pepper flakes to taste. Stir well, cover, and bring to a gentle boil, then reduce the heat and simmer for 10 minutes.

4-Simmer and Add Key Elements: Remove the lid and stir in 1 cup orzo pasta or ditalini, along with additional broth if needed. Simmer uncovered for 8 to 10 minutes, stirring frequently, until the orzo is almost tender. Turn off the heat just before it’s fully cooked; the residual heat will finish the job.

5-Final Touches and Serving: Adjust the seasoning to your liking, then serve with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of grated Parmesan. For more details on preventing sticking, check out our guide on how to cook orzo effectively in any recipe.