Orzo with chickpeas

orzo with chickpeas

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.

Ingredients:

  • 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)

Directions:

  1. Cook the orzo according to the package directions.
  2. Meanwhile, in a medium saucepan, heat about 3 Tablespoons of olive oil and saute the almonds for 2-3 minutes, until golden.
  3. Stir in the spices and cook for another minute.
  4. Add the water, chicken broth paste, chickpeas, and raisins and stir well.
  5. Cook several minutes over medium heat.
  6. When the orzo is done, drain it and mix it in with everything else.  Cook, stirring for several minutes.
  7. Add the parsley, stir to distribute, and enjoy!

 

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