Lemony Chickpea & Roast Pepper Orzo Bowl
Roasted red peppers and lemony chickpeas tumble through tender orzo for a bright, filling lunch bowl.
- 250 g red pepper
- 240 g chickpeas
- 120 g orzo pasta
- 1 pc lemon
- 120 g Greek yoghurt
- 2 pc garlic
- 80 g red onion
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 20 g fresh parsley
- 60 g baby spinach
- 1 tsp salt
- ½ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 220°C. Halve and deseed red pepper; slice into strips. Toss with 1 tbsp olive oil, a pinch of salt and black pepper, then roast for 18-20 minutes until blistered and tender.
- Step 2
While the peppers roast, cook orzo in lightly salted boiling water for 8-10 minutes until al dente; drain (reserve 80 ml cooking water).
- Step 3
In a bowl, mix chickpeas with cumin, smoked paprika, grated garlic, 1 tbsp olive oil, and the juice of half the lemon plus 1 tbsp water. Warm in a pan for 5-6 minutes until glossy.
- Step 4
Quickly sauté sliced red onion in a splash of water for 3-4 minutes until softened; add baby spinach for 30 seconds to wilt.
- Step 5
Stir orzo, roasted peppers, chickpeas, and a little reserved pasta water together; adjust salt, pepper, and more lemon juice to taste.
- Step 6
Serve in bowls with a dollop of Greek yoghurt and chopped parsley.
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