Creamy Gochujang Butter Chickpea Orzo
A one-pan, café-style pasta where orzo cooks directly in a silky gochujang butter sauce, turning chickpeas into tender, spicy-sweet flavor bombs. Cozy, glossy, and deeply comforting, this creamy gochujang pasta gets even better the next day!
Ingredients
Instructions
- Step 1
Heat oil in a wide skillet over medium-high heat. Add chickpeas, salt, and pepper. Sauté until lightly golden and dry on the edges, 6–8 minutes. Remove to a plate and set aside.
- Step 2
Lower heat to medium. Add butter to the same pan. Once melted and lightly foaming, add garlic and ginger. Cook 30 seconds until fragrant.
- Step 3
Stir in gochujang, soy sauce, honey, and rice vinegar until smooth.
- Step 4
Add broth and orzo. Bring to a gentle simmer, stirring frequently, every minute or so.
- Step 5
Cook 8–10 minutes until orzo is tender and the sauce is glossy and thick.Add more broth or water if it thickens too quickly.
- Step 6
Stir in heavy cream. Return chickpeas to the pan and simmer 1–2 minutes.
- Step 7
Taste and adjust seasoning. Let the dish rest for 2-3 minutes so the sauce settles before serving.
Tips & Tricks
Per serving
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