Meow Recipes

Tuesday, July 22, 2025

Marry Me Chickpeas and Orzo

This recipe is sponsored by DeLallo! ♡

Marry Me Orzo Is So Good.

The last time I made this, I think I ate half of the batch by myself.

Here’s what makes this so good, for me:

The flavors of shallot, garlic, thyme. Mic drop.
A tomato cream sauce.
Little chewy, carby, textured bits that are delightfully all the same size – the orzo and the chickpeas just WANT to be together.

The way it clings together, the luscious creaminess, max flavor with the shallot, garlic, and fresh thyme. UGH.

We use DeLallo products all over the place in this kitchen – I always love their orzo (and my friend swears by their GF orzo) and their Castelvetrano oil in the squeeze bottle. But for this recipe I also really love all their little jarred tomato products as an add-in – the sun-dried tomatoes if you want to keep it classic to the Marry Me flavor profile, but also the fresh tomato bruschetta (personal fave), the calabrian chiles for something different, or the roasted tomatoes for a chunkier option.

Guys, a bonus that deserves mention: this comes together in practically 20 minutes. Maybe 30, tops. It’s easy, minimal cutting board activity, but still plenty of veg and protein in there. This girl is a teeny bit fancy but she’s also weeknight-ready.

Hope you love it.

(If you want an option with another protein – like chicken – the original Marry Me Chicken is here for you!)

Marry Me Chickpeas and Orzo

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No reviews

Author: Lindsay
Total Time: 25 minutes
Yield: 4-6 servings

Description

A perfect 20-minute dinner! Chickpeas and orzo in a luscious, creamy, max-flavor tomato sauce.

Ingredients

Units

Marry Me Orzo

2 tablespoons olive oil (this is the one I use)
1 shallot, thinly sliced
4 cloves garlic, thinly sliced
1 can chickpeas, drained
2 tablespoons tomato paste
1 cup orzo (love this DeLallo orzo!)
3 cups chicken broth (I use 3 cups water + 3 teaspoons Better Than Bouillon)
a small bundle of fresh thyme
1/2 cup heavy cream

Optional Add-Ins and Toppings

1/4 cup jarred sun-dried tomatoes, roasted tomatoes, Calabrian chiles, or similar
1–2 cups fresh spinach, torn into pieces
parmesan, red pepper flakes, and more thyme for topping

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Instructions

Aromatics and Chickpeas: Heat the oil in a large skillet over medium heat. Add the shallot and the garlic; sauté for 2-3 minutes until soft and fragrant. Add the chickpeas and tomato paste; sauté for another 2-3 minutes until it has developed a deeper red color.
Cook Orzo: Add the orzo, chicken broth, and thyme sprigs; bring to a low simmer. Cover and cook for 7-9 minutes.
Finish Sauce: Remove the thyme sprigs. Keep the heat on low. Stir in the cream and simmer for 2-3 more minutes, until it’s totally luscious and creamy. Taste and adjust seasonings, adding more cream if you want.
Add-Ins: Add your sun dried or fresh tomatoes and spinach, and stir them in until the spinach is wilted. Serve sprinkled with fresh herbs (I like thyme) and Parmesan.

Equipment

Basalt Nonstick Pans

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Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Keywords: marry me pasta, marry me orzo, vegetarian marry me recipe

More Delightful Orzo Recipes

Greek Baked Orzo

Crispy chicken meatballs, peppers, and orzo in a bowl with fork.

Meatballs with Peppers and Orzo

Hand holding Orzo Summer Salad in a bowl with fork.

Orzo Pasta Salad

Thanks to DeLallo for sponsoring this recipe!

The post Marry Me Chickpeas and Orzo appeared first on Pinch of Yum.

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Tuesday, July 1, 2025

Crispy Smashed Potato Salad

Crispy smashed potatoes in a bowl with salad.

Smashed Potato Salad Was My Favorite Lunch This Month.

As a basic girl born and raised in the Midwest, these are three top-tier restaurant items for me:

a shreddy, choppy salad
crispy golden French fries
runny, drippy, housemade ranch dressing.

This salad is for anyone who loves that combo. It is a spin on the viral smashed potato salad – but more lettuce-forward instead of being a picnic-style potato salad. Doing it this way preserves a bit of the crispiness of the potatoes, but it’s also just really pleasant to eat with all the tender-crunch bites.

I had this for lunch several times this month, and every bite just carried me to a really joyful place. I want this for you.

It’s tangy, bold, substantial but also light and shreddy at the same time. We added tuna one night for dinner (extra protein, husband-led initiative) and it worked great. Delicious. But I’m emotionally attached to it as-is – just the pickley salad, the potatoes, and the creamy ranch as a trio. My besties.

Hope you love this!

Crispy Smashed Potato Salad

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No reviews

Author: Lindsay
Total Time: 40 minutes
Yield: 6 servings as a side

Description

Pickley salad, crispy potatoes, and creamy ranch – this smashed potato salad is the perfect summer combo!

Ingredients

Units

Crispy Smashed Potatoes

24 ounces baby yukon gold potatoes
1 tablespoon salt
avocado oil spray
2 tablespoons McCormick Salad Supreme seasoning

Salad

2 hearts of romaine, finely chopped
1 cup dill pickles, chopped
a quarter of a red onion, thinly sliced (about 1/4 cup)

Dressing

1/2 cup plain Greek yogurt
1/2 cup mayo
1 clove garlic, grated
1 tablespoon Dijon mustard
1 tablespoon pickle juice
1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
1 teaspoon McCormick Salad Supreme seasoning
1/2 teaspoon kosher salt

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Instructions

Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).
Veggies: While potatoes are cooking, chop all your salad ingredients.
Dressing: While potatoes are cooking, whisk all your dressing ingredients.
Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.
Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy. (You may need to do this in batches; you can also do this in the oven – see notes.)
Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.