Chickpea and Olive Orzo
Gentle heat pops of fruity pomegranate, savoury olives and nutty chickpeas
- 500g (2 cups) passata
- 1 tbsp rose harissa paste
- 1 tsp dried oregano
- pinch of ground cinnamon
- 4 tbsp dried orzo pasta (ensure egg-free)
- 1 x 400g (14oz) can chickpeas (garbanzo beans), drained and rinsed
- Handful of pitted green olives
- Juice of ¼ unwaxed lemon
- Generous pinch of sea salt
- Small handful of flat-leaf parsley, finely chopped
- Seeds of ½ pomegranate
- 2 tbsp plain soya yogurt
- Preheat the oven to 200°C/400°F/gas mark 6.
- Whisk together the passata, harissa, oregano and cinnamon in the bottom of a roasting pan, then stir in the orzo and chickpeas.
- Cover the pan loosely with foil, then bake in the oven for 30 minutes. Discard the foil and scatter in the olives, then return to the oven for a further 20 minutes until the orzo is plump.
- Remove the roasting pan from the oven and squeeze over the lemon juice. Season with a little sea salt, then scatter over the flat-leaf parsley and pomegranate seeds. Spoon over the soya yogurt just before serving.
Orzo is small, rice-shaped pasta. Many dried varieties are egg-free and vegan-friendly, but always check the ingredients before purchasing.