This is my favorite store-cupboard dinner when confronted with the pre-shop complaints that “there’s nothing within the fridge”. The cherry tomatoes present a welcome recent be aware, however in any other case it’s a cheerful cabinet raid. An previous Nigel Slater recipe first put me on to the thought of utilizing yoghurt to complete a pasta dish, and it really works brilliantly right here to steadiness the harissa. Glorious for a work-from-home lunch, too.
Harissa-spiked orzo with chickpeas and pine nuts
Prep 10 min
Cook dinner 15 min
Serves 2
30g pine nuts
Flaky sea salt
200g orzo
1 tbsp olive oil
2 garlic cloves, peeled and finely grated
200g cherry tomatoes, halved
400g tin chickpeas, drained and rinsed (see my evaluate for one of the best manufacturers)
2 heaped tbsp jarred rose harissa paste (I like Belazu)
Juice of ½ lemon
2 heaped tbsp Greek yoghurt, to serve
Recent flat-leaf parsley, chopped to complete (non-obligatory)
Put a big frying pan on a medium warmth, then add the pine nuts, flip down the warmth and toast, stirring and watching consistently, for 3 to 4 minutes, till evenly golden brown throughout – don’t go away the pan unattended, as a result of they will burn. Tip the nuts on to a plate.
Convey a big pan of salted water to a boil, add the orzo and simmer, stirring often, for 10 minutes.
Whereas the pasta is cooking, return the pine nut pan (don’t trouble washing it) to a low warmth, add the olive oil and garlic, and stir for 30 seconds. Add the halved cherry tomatoes and soften for 5 minutes, stirring often. Add the chickpeas and harissa, and cook dinner for an extra three to 4 minutes, by which era the pasta must be prepared.
Drain the orzo, reserving a mugful of its cooking water. Tip the pasta in with the tomatoes, chickpeas and harissa, add the lemon juice, and blend effectively; if want be, add a splash or two of the reserved water to assist the sauce emulsify. Style and alter for salt and lemon juice as required.
Serve in bowls topped with a spoonful of yoghurt and scattered with chopped parsley, if in case you have it.
