Description
Orzo with Sun-Dried Tomatoes, Chickpeas and Herbs is best at room temperature which means you can make it early and forget about it ’til dinner!
Ingredients
Scale
- 1 lb. orzo
- ⅓ cup olive oil, plus 2 Tbsp.
- 4 plump cloves garlic, finely chopped
- 1 – 2 tsp. red pepper flakes
- 2 tsp. finely chopped fresh rosemary
- 1 – 16 oz. can chickpeas, drained and rinsed
- 10 oz. sun-dried tomatoes in olive oil, drained and cut into thin strips
- 3 – 4 Tbsp. chopped flat-leaf Italian parsley
- Salt & pepper to taste
- Grated Parmigiano
Instructions
- Cook orzo in a large pot according to package directions.
- While the orzo is cooking, over medium heat in a large skillet, warm ⅓ cup olive oil.
- Add the garlic, red pepper flakes, and rosemary. Cook until fragrant.
- Add chickpeas. Cook until sizzling, about 3 – 4 minutes.
- Drain orzo reserving ⅓ cup cooking water.
- Add orzo to the chickpea mixture.
- Toss well to coat, adding 2 Tbsp. olive oil, sun-dried tomatoes, salt, pepper and reserved pasta water if needed.
- Serve immediately with chopped parsley, salt, pepper and grated Parmigiano.