One-pot orzo with tomato, aubergine and chickpeas
The orzo cooks in the stock, like a risotto, but without stirring
Active: 30 min
690 kcal per person
27 g protein per person
Italian
Protein source: chickpeas and orzo · Carb source: orzo
one-pot season: summer soy-free nut-free
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Ingredients for 4 people
- 350 g orzo, rice-shaped pasta
- 800 g chickpeas, canned, drained and rinsed
- 2 aubergines, in 1 cm cubes
- 250 g cherry tomatoes, halved
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 800 ml vegetable stock, hot
- 1 tsp dried oregano
- 10 tbsp lemon juice
- 10 tbsp fresh basil, torn
- 3 tbsp olive oil
- to taste salt and pepper
Method
- Fry the aubergines in 2 tbsp of olive oil over high heat for 8 min until brown and soft. Scoop out of the pan.
- Sauté the onion and garlic in the rest of the oil. Add the orzo and oregano and fry for 1 min.
- Pour in the hot stock and add the cherry tomatoes. Simmer gently for 10 min with the lid on. Stir once in between.
- Stir in the chickpeas and aubergines and cook for another 3 min until the orzo is done and the liquid absorbed.
- Season with lemon juice, salt and pepper and finish with the basil.
Tip
If the pan gets too dry before the orzo is cooked, add a splash of hot water.
Keeps for 2 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
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