Orzo and Chickpea Stew
Orzo and chickpeas simmered together in a herby tomato base until thick enough to eat with a fork.
Servings 4 people
Ingredients
- 2 onion peeled and roughly chopped
- 3 tbsp olive oil
- 3 cloves garlic peeled and finely sliced
- 5 sprig thyme
- 3 tsp fresh rosemary chopped
- 3 bay leaves
- 0.5 tsp chilli flakes
- 400 g chopped tomatoes
- 700 g chickpeas 1 jar or 2 tins
- 100 g orzo
Instructions
- Warm the olive oil in a deep pan over a medium heat and add the onions. Cook gently for 10 minutes until beginning to soften. Add the garlic along with the thyme leaves, chopped rosemary leaves, bay leaves and chilli flakes. Stir well until the onions are pale gold in colour.
- Stir in the tin of chopped tomatoes and the chickpeas along with their water, the orzo and 100ml of boiling water. Season with salt and pepper and simmer gently for 15 minutes until the orzo is done and then serve.