One-Pot Tomato Chickpeas and Orzo

 This is the kind of dinner you make when you get home late and are greeted by an empty fridge. In less time than it takes to call for takeway, you can grab a few ingredients from the pantry and assemble this modest, one-pot meal that is immensely satisfying.

I opt for orzo simply because it is easy to love and can be spooned up easily with chickpeas. Plus, doesn't everyone have a few tins in the pantry somewhere?

Chickpeas add substance to this dish-both nutritionally, as they are full of protein and fiber, and flavour-wise, since they are earthy and nutty. Everything comes together in one pot and is equally parts uncluttered and comforting

Ingredients:

• 3 tbsp olive oil
• 1 small onion, diced
• 2½ cups dried orzo pasta
• 2 cloves garlic, minced
• salt to taste
• freshly ground black pepper
• 4 cups chicken or vegetable stock
• 1 can chopped tomatoes
• 2 can chickpeas, drained & rinsed
• ½ cup finely grated Parmesan cheese, plus extra for serving
• ¼ cup loosely packed chopped fresh basil leaves

Method:

Heat the oil in a large pot over a medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3-4 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the stock, tomatoes and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo does not stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. If the pasta isn't completely cook at this point, add another splash or two of stock or water to the pot and continue to simmer until it has cooked. 

Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with chopped basil and additional grated cheese, if desired.