Recipe

Creamy Lemon Tahini Chickpea Orzo

A bright, cozy one-pot dinner with silky tahini lemon sauce, tender orzo, and chickpeas. Big flavor, minimal dishes, ready in about 30 minutes.

By Matt Campbell

•

4.8

A pot of creamy lemon tahini orzo with chickpeas, wilted spinach, and fresh herbs on top, with a lemon half nearby

Jump to Recipe

If you love a creamy pasta moment but you don't love babysitting multiple pots, this is your weeknight hero. Orzo cooks right in the same pan with broth, chickpeas, and a quick lemon-tahini sauce that turns glossy and cozy without any cream. The vibe is bright and a little tangy, with enough garlic to make it interesting and enough starch to make it comforting.

This is also a clean-out-the-fridge kind of recipe. Toss in spinach, peas, or whatever green is looking at you sadly from the crisper drawer. Finish with herbs if you have them, and don't skip tasting at the end. Lemon and salt are the steering wheel here.

A wooden spoon stirring creamy orzo and chickpeas in a pot on a stovetop

Why It Works

One pot, real creaminess: Tahini plus starchy orzo cooking liquid makes a silky sauce that clings to every grain.
Bright but cozy: Lemon zest and juice keep it lively, while chickpeas make it filling.
Weeknight-friendly: You build flavor fast with sautéed aromatics, then let the pot do the work.
Flexible: Add greens, swap herbs, use water instead of broth, or top with feta or Parmesan depending on your mood.

What you should expect: A creamy, lemony orzo that's savory first and tangy second, with chickpeas throughout and a sauce that thickens as it sits.

Storage Tips

How to Store and Reheat

This pasta thickens as it cools because orzo keeps drinking liquid. That's not a problem, it just means leftovers need a splash of something.

Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm in a saucepan over medium-low with a splash of water or broth, stirring often until creamy again. Microwave works too, just add liquid and stir halfway.
Meal prep tip: If you know you're saving some, hold back a little broth or hot water to loosen portions later.
Freezing: You can freeze it, but the texture gets softer. If you do, thaw overnight in the fridge and reheat gently with added liquid.

Common Questions

FAQ

Will tahini make it taste bitter?

Not if you balance it. Tahini can lean bitter on its own, so we hit it with lemon, garlic, and enough salt. Also, whisking tahini with warm liquid helps it turn smooth instead of sharp. If your tahini is extra thick or intense, just add a splash more broth or water and taste as you go.

My tahini seized up. Did I ruin it?

Nope. Tahini can sometimes tighten when you add acid or cold liquid. Keep whisking and add warm water or warm broth a tablespoon at a time until it turns glossy and pourable. It’s the same drama, same fix, every time.

Can I use a different pasta?

Small shapes like ditalini or small shells work, but you may need a bit more liquid and a few extra minutes. Orzo is easiest because it cooks evenly in one pot.

Can I make it gluten-free?

Use gluten-free orzo if you can find it, and follow the package liquid guidance. Gluten-free pasta can go from perfect to mushy fast, so start checking early.

What can I add for extra protein?

Rotisserie chicken, sautéed shrimp, or baked tofu are all great. Add cooked proteins at the end so they stay tender.

Is this kid-friendly?

Yes, especially if you go easy on the red pepper flakes and finish with a little extra Parmesan or feta. If the lemon is too punchy for picky eaters, start with less juice and add more at the table.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven with lid (12-inch is ideal)
Microplane or fine grater (for lemon zest)
Chef’s knife and cutting board
Measuring cups and spoons
Whisk or fork (for the tahini sauce)
Wooden spoon or silicone spatula

I have a soft spot for meals that feel like you tried harder than you did. This one started as a late-night “I wonder if tahini can do the job of cream” experiment. Spoiler: it can, and it brings friends. Lemon wakes everything up, chickpeas make it dinner, and orzo gives you that cozy pasta feeling without committing to a whole big production. The first time I nailed the balance, I kept taking bites straight from the pot like it was a scientific requirement.

{recommendations:3}

Creamy Lemon Tahini Chickpea Orzo

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

2 tablespoons olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon red pepper flakes (optional)
1 1/2 cups dry orzo
3 cups low-sodium vegetable broth (or chicken broth), plus more as needed
1 (15-ounce) can chickpeas, drained and rinsed
3 cups baby spinach (or chopped kale, stems removed)
1/3 cup tahini, well stirred
Zest of 1 lemon
3 to 4 tablespoons fresh lemon juice (from 1 to 2 lemons), to taste
2 tablespoons grated Parmesan or crumbled feta (optional, for serving)
2 tablespoons chopped parsley or dill (optional, for serving)

Optional add-ins: 1 cup frozen peas, 1 cup chopped cherry tomatoes, or 1 tablespoon capers.

Note on tahini: Use runny, well-stirred tahini for the smoothest sauce. If yours is thick, plan on an extra splash of warm water or broth to loosen it.

Instructions

Sauté the flavor base. In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3 to 4 minutes until softened. Add garlic, salt, pepper, and red pepper flakes (if using). Cook for 30 seconds, stirring, until fragrant.
Toast the orzo. Add orzo and stir for 1 to 2 minutes so it gets lightly coated in oil and smells a little nutty.
Simmer. Pour in broth and stir well, scraping any flavorful bits from the bottom. Add chickpeas. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 to 12 minutes, stirring once or twice to prevent sticking, until the orzo is al dente.
Check the sauce. Uncover and stir. The orzo should be tender and the mixture should look saucy, not dry. If it looks tight, add a splash more broth or water and stir.
Add greens and add-ins.
Spinach: Stir in spinach and cook for 1 to 2 minutes until just wilted.
Kale: Add kale and cook 3 to 4 minutes, or until tender (add a splash of broth if it needs help softening).
Peas: Stir in frozen peas with the greens.
Tomatoes: Stir in tomatoes at the very end so they stay fresh and juicy.
Capers: Stir in capers with the lemon for the brightest pop.
Make it creamy. In a small bowl, whisk tahini with 1/2 cup hot water or warmed extra broth until smooth and glossy. If it thickens up at first, keep whisking and add a tablespoon or two more warm liquid until it loosens. Pour the mixture back into the pot and stir until creamy.
Finish with lemon. Turn off heat. Stir in lemon zest and start with 3 tablespoons lemon juice. Taste and adjust with more lemon, more salt (lemon can mute salt, so taste again), and a splash of broth if you want it looser.
Serve. Spoon into bowls and top with herbs and Parmesan or feta if you like. Let it sit 2 minutes before serving for peak creaminess.

A bowl of creamy lemon tahini chickpea orzo topped with herbs and grated cheese on a wooden table

Nutrition information is estimated.

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{recommendations:6}