Blistered tomatoes with orzo & chickpeas

Blistered tomatoes with orzo & chickpeas

Juicy tomatoes are the stars of this simple pasta dish by Harriet Mansell. Garlic bread and a rocket salad make pleasing accompaniments. 

4.5 out of 5 stars(3) Rate this recipe
VeganVegetarianHealthyLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 350g orzo
  • 400g can chickpeas, drained and rinsed
  • 6 clove/s garlic, thinly sliced
  • 2 x 250g packs Mixed Baby Tomatoes
  • 4 tbsp extra virgin olive oil, plus extra to serve
  • ½ x 25g pack basil, leaves picked

Method

  1. Preheat the grill to high. Bring a large saucepan of salted water to the boil, add the orzo and cook according to pack instructions. Add the chickpeas for the final 20 seconds of cooking, then drain together and return to the pan.

  2. Meanwhile, put the sliced garlic on a baking tray, cover with the tomatoes, then season and drizzle with the oil. Grill until the tomatoes are blistering and the juices have burst out (5-7 minutes, depending on your grill). Spoon the tomatoes and their oil over the orzo and chickpeas, then add 1⁄2 of the basil leaves; gently stir together and season if necessary. Divide among 4 shallow bowls or transfer to a large serving bowl. Scatter over the remaining basil leaves and serve with a final drizzle of olive oil.

And to drink...

Sauvignon Blanc is a great match for tomatoes; their acidity harmonises and neither the wine nor the food overpowers the other. Try No.1 Astrolabe Awatere Sauvignon Blanc, New Zealand.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,405kJ/ 572kcals

Fat

19g

Saturated Fat

2.6g

Carbohydrates

78g

Sugars

5.3g

Fibre

5.7g

Protein

18g

Salt

0.2g

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