Blistered tomatoes with orzo & chickpeas

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.

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.