Tomato Chickpeas and Orzo Pasta Recipe
Recipe created by: Albert Bevia
Don't let this mediterranean dish fool you — it may appear to be rice, but it's actually Orzo (pasta shaped like a grain of rice). One thing that's not deceiving, however, is how delicious this one-pot tomato chickpeas and orzo recipe is. Brimming with flavor, Kiva's Sweet Smoked Spanish Paprika adds a uniquely rich taste to the colorful dish. Don't forget to pair with your favorite bottle of Spanish wine!
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 cup uncooked orzo 200 grams
- 1 onion
- 4 cloves garlic
- 1 tsp Kiva's Sweet Smoked Spanish Paprika 2.30 grams
- 14.5 oz canned diced tomatoes 400 grams
- 1 1/4 cups canned chickpeas 200 grams
- 2 cups vegetable broth 475 ml
- 1/4 cup grated Manchego cheese 30 grams
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Instructions
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Heat a large fry pan with a medium heat and add in 1 tbsp extra virgin olive oil, after 2 minutes add in 1 cup uncooked orzo, mix the orzo continuously with olive oil, after 4 minutes and the orzo is lightly fried, transfer the orzo into a bowl and set aside
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Using the same pan with the same heat, add in 2 tbsp extra virgin olive oil, meanwhile finely chop the onion and roughly chop the garlic, add into the pan with the olive oil, mix continuously
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After 3 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in a 14.5 oz can of diced tomatoes, 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, mix together, then add in 2 cups vegetable broth and turn up the heat to a high heat
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Once the broth comes to a boil, add the orzo back into the pan, mix together so everything is evenly distributed, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente (11 minutes in my case), then remove the pan from the heat
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Finely grate in a 1/4 cup of Manchego cheese and then mix everything together, sprinkle with finely chopped fresh parsley, serve at once, enjoy!
This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork