One-Pot Tomato Chickpeas and Orzo


2 tablespoons olive oil
1 small yellow onion, diced
1 pound dried orzo pasta (about 2 1/2 cups)
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
4 cups (32 ounces) low-sodium chicken or vegetable broth
1 (28-ounce) can of crushed tomatoes or tomato purée
2 (15-ounce) cans of chickpeas, drained and rinsed (about 3 cups total)
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup loosely packed chopped fresh basil leaves

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