Rukmini Iyer’s Quick and Easy Harissa Orzo Recipe with Chickpeas and Pine Nuts | Quick and easy

TIt’s my go-to dinner in the store cupboard when I’m faced with pre-store complaints that it’s “there.” nothing In the fridge.” Cherry tomatoes provide a welcome new flavor, but are otherwise a happy raid into the cupboard. An old recipe by Nigel Slater I first came up with the idea of ​​using yogurt to finish off a pasta dish, and it works great here to balance out the harissa. Excellent for a work-from-home lunch too.

Harissa orzo with chickpeas and pine nuts

Preparatory school 10 minutes
He cooks 15 minutes
serves 2

30 grams of pine nuts
Flaky sea salt
200 grams of barley
1 A tablespoon of olive oil
2 Garlic clovespeeled and finely chopped
200 grams of cherry tomatoesBad
400 grams of canned chickpeasdrain and rinse (See my review for best brands)
2 stacked A tablespoon of ground rice Harissa paste (I love Belazo)
juice ½ lemon
2 stacked tablespoon Greek yogurtFor service
fresh Flat leaf parsley, Cut to the end (optional)

Place a large frying pan over medium heat, then add the pine nuts, reduce the heat, and toast the bread, stirring and monitoring constantly, for three to four minutes, until it is golden brown evenly throughout – do not leave the pan unattended, because will Burns. Place the nuts on a plate.

Bring a large pot of salted water to a boil, then add the orzo and simmer, stirring occasionally, for 10 minutes.

While the pasta is cooking, return the pan of pine nuts (don’t bother washing them) to low heat, add the olive oil and garlic, and stir for 30 seconds. Add the halved cherry tomatoes and let them simmer for five minutes, stirring occasionally. Add the chickpeas and harissa, and cook for another three to four minutes, by which time the pasta should be ready.

Drain the orzo, reserving a cup of the cooking water. Add the pasta with tomatoes, chickpeas and harissa, add lemon juice and mix well. If necessary, add a splash or two of reserved water to help emulsify the sauce. Taste and adjust salt and lemon juice as needed.

Serve in bowls with a spoonful of yoghurt and sprinkled with chopped parsley, if available.