Pasta · FIRST EDITION

Smoky tomato & chickpea orzo

A spoonable, one-pan supper with sweet tomatoes, chickpeas and a quiet smoky warmth.

30 minutes · Serves 2

Serving inspiration · stock photograph

All the comfort of tomato pasta, with chickpeas and a different pasta shape.

Here’s how.

1
Start with the onion
Heat the oil in a deep pan over medium heat. Soften the onion for 6 minutes. Stir in garlic and paprika for 30 seconds.
2
Add the good things
Add the orzo, drained chickpeas, tomatoes and stock. Bring to a gentle simmer.
3
Let it bubble
Cook uncovered for 12–15 minutes, stirring often, until the orzo is tender. Add a splash of water if it catches or becomes too thick.
4
Finish with greens
Stir in the spinach until wilted. Squeeze over the lemon and taste. Rest for 2 minutes before serving.

Orzo keeps absorbing liquid as it sits. Loosen leftovers with a splash of water when reheating.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.