This is my favourite store-cupboard dinner when faced with the pre-shop complaints that “there’s nothing in the fridge”. The cherry tomatoes provide a welcome fresh note, but otherwise it’s a happy cupboard raid. An old Nigel Slater recipe first put me on to the idea of using yoghurt to finish a pasta dish, and it works brilliantly here to balance the harissa. Excellent for a work-from-home lunch, too.
Harissa-spiked orzo with chickpeas and pine nuts
Prep 10 min
Cook 15 min
Serves 2
30g pine nuts
Flaky sea salt
200g orzo
1 tbsp olive oil
2 garlic cloves, peeled and finely grated
200g cherry tomatoes, halved
400g tin chickpeas, drained and rinsed (see my review for the best brands)
2 heaped tbsp jarred rose harissa paste (I like Belazu)
Juice of ½ lemon
2 heaped tbsp Greek yoghurt, to serve
Fresh flat-leaf parsley, chopped to finish (optional)
Put a large frying pan on a medium heat, then add the pine nuts, turn down the heat and toast, stirring and watching constantly, for three to four minutes, until evenly golden brown all over – do not leave the pan unattended, because they will burn. Tip the nuts on to a plate.
Bring a large pan of salted water to a boil, add the orzo and simmer, stirring occasionally, for 10 minutes.
While the pasta is cooking, return the pine nut pan (don’t bother washing it) to a low heat, add the olive oil and garlic, and stir for 30 seconds. Add the halved cherry tomatoes and soften for five minutes, stirring occasionally. Add the chickpeas and harissa, and cook for a further three to four minutes, by which time the pasta should be ready.
Drain the orzo, reserving a mugful of its cooking water. Tip the pasta in with the tomatoes, chickpeas and harissa, add the lemon juice, and mix well; if need be, add a splash or two of the reserved water to help the sauce emulsify. Taste and adjust for salt and lemon juice as required.
Serve in bowls topped with a spoonful of yoghurt and scattered with chopped parsley, if you have it.
