Tomato Chickpeas and Orzo Pasta Recipe

Recipe created by: Albert Bevia

Don't let this mediterranean dish fool you — it may appear to be rice, but it's actually Orzo (pasta shaped like a grain of rice). One thing that's not deceiving, however, is how delicious this one-pot tomato chickpeas and orzo recipe is. Brimming with flavor, Kiva's Sweet Smoked Spanish Paprika adds a uniquely rich taste to the colorful dish. Don't forget to pair with your favorite bottle of Spanish wine!

tomato chickpea pasta recipe


  • 3 tbsp extra virgin olive oil 45 ml
  • 1 cup uncooked orzo 200 grams
  • 1 onion
  • 4 cloves garlic
  • 1 tsp Kiva's Sweet Smoked Spanish Paprika 2.30 grams
  • 14.5 oz canned diced tomatoes 400 grams
  • 1 1/4 cups canned chickpeas 200 grams
  • 2 cups vegetable broth 475 ml
  • 1/4 cup grated Manchego cheese 30 grams
  • handful finely chopped parsley
  • pinch sea salt
  • dash black pepper


  1. Heat a large fry pan with a medium heat and add in 1 tbsp extra virgin olive oil, after 2 minutes add in 1 cup uncooked orzo, mix the orzo continuously with olive oil, after 4 minutes and the orzo is lightly fried, transfer the orzo into a bowl and set aside

  2. Using the same pan with the same heat, add in 2 tbsp extra virgin olive oil, meanwhile finely chop the onion and roughly chop the garlic, add into the pan with the olive oil, mix continuously

  3. After 3 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in a 14.5 oz can of diced tomatoes, 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, mix together, then add in 2 cups vegetable broth and turn up the heat to a high heat

  4. Once the broth comes to a boil, add the orzo back into the pan, mix together so everything is evenly distributed, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente (11 minutes in my case), then remove the pan from the heat

  5. Finely grate in a 1/4 cup of Manchego cheese and then mix everything together, sprinkle with finely chopped fresh parsley, serve at once, enjoy!


    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork