Today I’m finally sharing a recipe I probably make every other week! It’s quick, it’s easy, it’s a one-pot, it takes less than half an hour and it gets in 10g of fibre and 30g of protein. Plus it tastes great! No wonder I keep going back to it…
INGREDIENTS
Vegetables:
Baby plum (or cherry) tomatoes
Spinach
Carrot
Bell pepper (I like yellow)
Flavour and aromatics:
Aleppo pepper (can be substituted with half the amount of normal chilli flakes)
Za’atar (can be substituted with oregano)
Vegetable stock cube
Green chilli pepper
Garlic
Red onion
Everything else:
Halloumi
Orzo
Chickpeas (pre-cooked – canned or jarred)
Lemon juice
Toppings:
Dill
Tahini
TIPS & NOTES
This recipe is beyond quick and easy – I do it as a one-pot and fry the halloumi in the same pan whilst I prep my vegetables and aromatics. It’s prep-friendly too!
One-Pot Halloumi Chickpea Orzo
A simple weeknight one-pot that comes together in no time
Ingredients
- 125g of orzo
- 125g of baby tomatoes
- 225g of halloumi (cut into chunks)
- 1 carrot (optional: peeled, grated)
- 1 bell pepper (cut into chunks)
- 2 cloves of garlic (finely chopped, pressed or grated)
- 80g of spinach (roughly chopped)
- 1 small chilli pepper (finely chopped)
- 1 small red onion (finely chopped)
- 1 tsp of aleppo pepper
- 1 tsp of za’atar
- 1 400g can of chickpeas (drained and rinsed)
- 1 vegetable stock cube
- 1 tbsp of tahini
- Juice of 1/2 a lemon
- A small handful (c.3g) of dill (large stems removed, roughly chopped) * Olive oil for cooking
- Salt and pepper to taste
Directions
- In a lidded, wide-based pan over a medium heat, fry the halloumi on both sides until golden (this will take a few mins on each side) and remove from the pan
- Boil the kettle
- Add a drizzle of olive oil to the pan and sauté the onion, garlic and chilli for a couple of mins until fragrant before seasoning with salt and pepper and adding the aleppo pepper and za’atar
- Add the grated carrot and yellow pepper and continue to sauté for a further 5-7 mins before adding the orzo and toasting for a minute or two
- Dissolve the vegetable stock cube in 300ml of boiling water and add this to the pan along with the tomatoes – cover and bring to a boil before reducing to a simmer for around 15 mins until the orzo is cooked
- Add the fried halloumi, spinach and chickpeas, stir and cover to cook for a further couple of mins until the spinach is wilted and then squeeze over the lemon juice
- Serve topped with a drizzle of tahini and the fresh dill
Let me know if you try my halloumi, chickpea and orzo one-pot!
But First, Food 
Leave a comment