One Pan Harissa Orzo with Chickpeas and Yogurt

Updated at: Mon, 09 Dec 2024 07:04:15 GMT

Step 1

Heat olive oil in a large high-rimmed saute pan over medium heat. Add the minced garlic and cook for 1 minute, stirring often. Add the uncooked orzo and cook for another 2 minutes, stirring often.

Step 2

Mix in the harissa paste, tomato paste, smoked paprika, and ras el hanout. Cook for 3 minutes.

Step 3

Pour in the can of harissa lemon chickpeas and about 2 cups of chicken broth and/or water. Season to taste with salt and pepper. Bring to a boil then lower the heat to a simmer, stirring occasionally so the ingredients don't stick. Add additional splashes of water as needed if the liquid absorbs before the orzo is cooked through. This may take around 15 minutes.

Step 4

Once the orzo is cooked, squeeze in the juice of half a lime and mix in the spinach. The spinach should wilt quickly.

Step 5

Divide among bowls to serve. Top with fresh parsley and/or cilantro, lime zest, and additional lime juice as desired. Finally spoon on a big dollop of the lime yogurt. Optionally drizzle with olive oil.

Step 6

In a small bowl, combine all ingredients together well. Set aside in the fridge until ready to serve.

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Makes leftovers