This is a modified version of the Couscous with Chickpeas recipe from the 1997 edition of the Joy of Cooking. It’s a simple and interesting meatless main dish, and I usually eat it cold, so it’s convenient for packed lunches. There’s not too much over-the-stove time, so it’s a pretty good summer option, too.
- 1 1/3 cup orzo
- 1 cup sliced almonds
- 3 cloves garlic, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1/3 cup water
- 2 teaspoons chicken broth powder/paste
- 1 15 oz. can of chickpeas, rinsed and drained
- 1 cup golden raisins
- 1/4 cup chopped fresh parsley (optional)
- Cook the orzo according to the package directions.
- Meanwhile, in a medium saucepan, heat about 3 Tablespoons of olive oil and saute the almonds for 2-3 minutes, until golden.
- Stir in the spices and cook for another minute.
- Add the water, chicken broth paste, chickpeas, and raisins and stir well.
- Cook several minutes over medium heat.
- When the orzo is done, drain it and mix it in with everything else. Cook, stirring for several minutes.
- Add the parsley, stir to distribute, and enjoy!