Main Dishesdeliciouslyella
One-Pan Tomato & Chickpea Orzo
Make life easy with this simple one-pan orzo. Packed with chickpeas, cherry tomatoes, broccoli and courgettes, it’s bursting with goodness; while the basil, chilli, garlic, shallots and veggie stock ensure it’s all loaded with flavour. The leftovers make a brilliant packed lunch.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●casserole dish
- ●bowl
📝 Preparation Steps
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.
large courgette1olive oil3 tablespoons
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.
olive oil3 tablespoons
3
Stir in the tomatoes, chickpeas, orzo and ½ of the basil, then pour in the vegetable stock and season with salt and pepper.
orzo5.3 oz
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.
orzo5.3 oz
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.
orzo5.3 ozolive oil3 tablespoons
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