One-Pan Tomato & Chickpea Orzo
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 large courgette
- 1 pack tenderstem broccoli
- 3 tablespoons olive oil
- 3 banana shallots
- 6 cloves garlic
- ½ teaspoon dried red chilli flakes
- 2 packs cherry tomatoes
- 240g canned chickpeas
- 150g orzo
- large handful of basil
- 17 fl oz vegetable stock
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C / 400°F. Add the courgette, broccoli, 1 tablespoon of olive oil and a pinch of salt to a large baking tray and toss together. Cook in the oven for 15–20 minutes, until tender and golden. Remove from the oven and set aside.
Step 2
Warm the remaining 2 tablespoons of olive oil in a large sauté pan or shallow casserole dish and set over medium heat. Add the shallots, garlic and chilli flakes and cook for 10–15 minutes, until deeply golden.
Step 3
Stir in the tomatoes, chickpeas, orzo and ½ of the basil, then pour in the vegetable stock and season with salt and pepper.
Step 4
Bring to the boil, then reduce the heat and simmer for 8 minutes, stirring every so often to prevent the orzo from sticking to the pan. Remove the pan from the heat and stir through the roasted vegetables. Don’t worry if the orzo appears undercooked, it will continue to cook in the residual heat as it cools.
Step 5
Divide the orzo between 2 bowls, scatter over the remaining basil, a drizzle of olive oil, a pinch of sea salt and some black pepper.
Step 6
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