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One-Pan Harissa & Chickpea Orzo
This easy, one-pan dish delivers big comfort points for very little effort. The orzo cooks directly in the creamy, harissa sauce, meaning you’re only left with one pan to wash up – win, win! Perfect for busy evenings, or a cosy night in.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●casserole dish
📝 Preparation Steps
1
Warm the olive oil in a large shallow casserole dish or sauté pan over medium heat. Add the garlic and fennel seeds and cook for 1—⏱️ 2 minutes, until fragrant.
olive oil2 tablespoonsgarlic4 clovesfennel seeds2 teaspoons
2
Stir in the orzo and cook for 3—⏱️ 4 minutes, stirring occasionally, until glossy and golden.
orzo10.6 oz
3
Add the harissa paste, vegetable stock, chickpeas, along with the stock from the jar, cherry tomatoes and a pinch of salt. Bring to the boil, then reduce to a gentle simmer and cook for 15—⏱️ 17 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the sauce is creamy.
harissa paste2 tablespoonsorzo10.6 oz
4
Remove from the heat and stir through the coconut yoghurt. Finish with a drizzle of tahini (if using), a little olive oil and the basil.
coconut yoghurt2 tablespoonstahini2 tablespoonsolive oil2 tablespoons
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