Harissa-Kissed Chickpea & Roasted Red Pepper Orzotto

Harissa-Kissed Chickpea & Roasted Red Pepper Orzotto vegetarian recipe

This Harissa-Kissed Chickpea & Roasted Red Pepper Orzotto is a speedy vegetarian dinner. It comes together in one pot and has a lovely smoky kick from the harissa.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon smoked paprika
  • 2 tablespoons harissa paste
  • 1.5 cups orzo pasta
  • 0.75 cup jarred roasted red peppers
  • 4 cups vegetable broth
  • 1 can (15 ounces) chickpeas
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley
  • 0.5 lemon

Instructions

  1. Finely dice 1 medium onion. Finely chop 3 cloves garlic. Chop 0.75 cup jarred roasted red peppers into 0.5-inch pieces. Drain and rinse 1 can (15 ounces) chickpeas.
  2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced 1 medium onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  3. Add the finely chopped 3 cloves garlic, 0.5 teaspoon ground cumin, and 0.25 teaspoon smoked paprika to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
  4. Stir in 2 tablespoons harissa paste and cook for another minute, allowing the flavors to meld. Add 1.5 cups orzo pasta and stir to coat it evenly with the spices and oil, about 1 minute.
  5. Pour in 4 cups vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  6. Stir in the chopped 0.75 cup roasted red peppers and the drained and rinsed 1 can (15 ounces) chickpeas. Cook for an additional 2-3 minutes, until heated through.
  7. Remove the pot from the heat. Stir in 0.25 cup grated Parmesan cheese. If the orzotto seems too thick, add a splash more hot vegetable broth or water until it reaches your desired creamy consistency.
  8. Squeeze the juice from 0.5 lemon over the orzotto. Finely chop 2 tablespoons fresh parsley. Divide the orzotto into serving bowls and garnish each with the fresh parsley and an additional sprinkle of Parmesan cheese if desired. Serve immediately.

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