SERVES 6-8
PREP 20 mins
COOK 1 hr
EASY V
Heat 2 tbsp olive oil in a deep pan over a medium-high heat. Stir in 1 chopped onion, 2 unpeeled, chopped carrots and 2 sliced sticks of celery, leaves and all. Cook for 15 mins, until softened. Stir in 2 tbsp tomato purée, 3 chopped garlic cloves and 3 rosemary or thyme sprigs. Cook for a few minutes until the purée is caramelised. Pour in 1 litre veg stock, 400g can chopped tomatoes, 400g can chickpeas along with the liquid, and a parmesan rind (or vegetarian alternative), if you have one. Simmer 15 mins. Pour boiling water over 150g orzo in a heatproof bowl and set aside for 15 mins. Drain the orzo, add to the pan and cook for 5-8 mins until the orzo is tender. Fish out and discard the rosemary stalks and cheese rind, then season well. Drizzle over extra virgin olive oil and grated parmesan (or vegetarian alternative) to serve.
GOOD TO KNOW healthy • low fat • low cal • 2 of 5-a-day
PER SERVING (8) 189 kcals • fat 5g • saturates 1g • carbs 26g • sugars 6g • fibre 5g • protein 8g • salt 0.4g