This dish combines orzo, chickpeas and vegetables, in a flavourful tomato sauce. It's hearty and filling, and only takes 20 minutes to cook, so it would be ideal for a quick midweek meal Yield: Four servings Cook time: 20 minutes You'll need: … | Bethany's Vegan Kitchen 15/06 | This dish combines orzo, chickpeas and vegetables, in a flavourful tomato sauce. It's hearty and filling, and only takes 20 minutes to cook, so it would be ideal for a quick midweek meal ![](https://bethanysvegankitchen.files.wordpress.com/2024/04/dsc_6252-picsay.jpg?w=487) Yield: Four servings Cook time: 20 minutes You'll need: - One tablespoon of oil
- One red onion, finely diced
- Two cloves of garlic, minced
- 300g (this is the dry, uncooked weight) orzo
- 300g cherry tomatoes, halved
- Two tablespoons of tomato puree
- 800ml hot vegetable stock
- A 50g mix of spinach, rocket and watercress, roughly chopped
- 300g chickpeas, this is one and one third of a tin of chickpeas, or 125g dried chickpeas, cooked. Here's how I cook chickpeas
- 35g grated parmesan-style dairy-free cheese, I used Prosociano by Violife
![](https://bethanysvegankitchen.files.wordpress.com/2024/04/dsc_6264-picsay.jpg?w=468) Method: - Start by heating the oil in a large frying pan over a medium heat. Once it's warmed up, add the red onion and cook for five minutes. Then add the garlic and cook for another couple of minutes
- Next, add the orzo into the frying pan and stir it through the onion and garlic. Toast the orzo for a couple of minutes, or until it starts to smell a little nutty
- Then add the cherry tomatoes, tomato puree and hot vegetable stock into the frying pan, give everything a good stir to combine
- Allow the orzo to simmer in the stock for 8 minutes, stir often as the orzo tends to try to stick to the bottom of the frying pan
- Finally add in the chickpeas and grated cheese, then give the chickpeas another couple of minutes to heat through, again stirring often
![](https://bethanysvegankitchen.files.wordpress.com/2024/04/dsc_6252-picsay.jpg?w=462) You can use tinned chickpeas to make this, I prefer to make my own from dried chickpeas. I've included how I cook dried chickpeas in the ingredients list above. I tend to go through chickpeas fairly quickly, as I cook with them often. So I find soaking and cooking dried chickpeas is a cheaper option than buying tinned chickpeas | | | | You can also reply to this email to leave a comment. | | | | |
No comments:
Post a Comment