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!

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 687 kcal per serving

Ingredients

2 cans - chickpeas
1 tbsp - neutral cooking oil
½ tsp - salt
¼ tsp - ground black pepper
4 tablespoons - butter
4 clove - garlic
½ tsp - ginger
2 ½ tablespoons - gochujang paste
¼ cup - soy sauce
2 tablespoons - honey
1 tsp - rice vinegar
1 ½–2 cups - broth
¾ cup - orzo pasta
¼ cup - heavy cream

Instructions

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.
Lower heat to medium. Add butter to the same pan. Once melted and lightly foaming, add garlic and ginger. Cook 30 seconds until fragrant.
Stir in gochujang, soy sauce, honey, and rice vinegar until smooth.
Add broth and orzo. Bring to a gentle simmer, stirring frequently, every minute or so.
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.
Stir in heavy cream. Return chickpeas to the pan and simmer 1–2 minutes.
Taste and adjust seasoning. Let the dish rest for 2-3 minutes so the sauce settles before serving.

Nutrition