Harissa-Tomato Orzo with Crispy Chickpeas
Ingredients
- 12 ouncesorzo pasta
- 1 can (14.5 oz)canned diced tomatoes
- 1 can (15 oz)chickpeas (drained)
- 2 tablespoonsharissa paste
- 4 clovesgarlic
- 1 mediumyellow onion
- 3 tablespoonsolive oil
- 1½ cupsvegetable broth
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ½ cupfeta cheese (crumbled)
- ¼ cupfresh parsley
Prep
- 01
Mince 4 garlic cloves.
- 02
Dice 1 medium yellow onion.
- 03
Chop 1/4 cup fresh parsley for garnish.
Method
- 01
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the drained chickpeas and cook for 4–5 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel and set aside.
- 02
In the same skillet, add remaining 2 tablespoons of olive oil. Add the minced garlic and diced onion; sauté for 3 minutes until softened and fragrant.
- 03
Stir in the harissa paste and red pepper flakes. Cook for 1 minute, stirring constantly, to bloom the spices.
- 04
Add the diced tomatoes (with their liquid) and vegetable broth. Bring to a simmer.
- 05
Stir in the orzo, salt, and black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- 06
Fold in the crispy chickpeas and half of the crumbled feta. Taste and adjust seasoning as needed.
- 07
Divide into bowls and top with remaining feta and fresh parsley. Serve warm.
Spice Tips
For extra heat, add 1/2 teaspoon cayenne pepper or a pinch of cayenne mixed into the harissa step. For a milder version, reduce harissa to 1 tablespoon and omit red pepper flakes. A squeeze of fresh lemon juice at the end brightens the spice and adds dimension.