Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Heat the olive oil in a deep pan over a medium-high heat and cook the onion, carrots and celery, including any leaves for 15 mins until softened. Stir in the tomato purée, garlic cloves and rosemary or thyme sprigs. Cook for a few minutes until the purée is caramelised. Pour in the stock, chopped tomatoes, chickpeas (and the liquid from the can) and parmesan rind, if you have one. Simmer 15 mins.
Step 2
Pour boiling water over the orzo in a heatproof bowl and set aside for 15 mins. Drain the orzo, add to the pan and cook for 5-8 mins until the orzo is tender. Fish out and discard the rosemary stalks and cheese rind, then season well. Drizzle over extra virgin olive oil and grated cheese to serve.
Your folders
profusioncurry.com
5.0
(1)
15 minutes
Your folders
simple-veganista.com
5.0
(31)
20 minutes
Your folders
delishknowledge.com
4.9
(16)
20 minutes
Your folders
gimmesomeoven.com
4.8
(73)
30 minutes
Your folders
simple-veganista.com
5.0
(110)
20 minutes
Your folders
frommybowl.com
5.0
(22)
23 minutes
Your folders
thestingyvegan.com
4.8
(10)
25 minutes
Your folders
thestingyvegan.com
Your folders
rhubarbarians.com
5.0
(3)
40 minutes
Your folders
rainbowplantlife.com
5.0
(1)
35 minutes
Your folders
rainbowplantlife.com
Your folders
shortgirltallorder.com
5.0
(9)
25 minutes
Your folders
bluecayenne.com
Your folders
washingtonpost.com
Your folders
theplantbasedschool.com
5.0
(2)
30 minutes
Your folders
thecozycook.com
4.8
(6)
45 minutes
Your folders
pressurecookingtoday.com
4.3
(6)
Your folders
cookingformysoul.com
5.0
(4)
15 minutes
Your folders
bbcgoodfood.com
25 minutes