Name: Harissa, butter bean and red pepper orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: extra-virgin olive oil for frying; 1 red onion finely chopped; 2 medium red peppers finely chopped; 5 garlic cloves grated; 400g tin of chopped tomatoes; 1½ tbsp tomato purée; 1 tbsp harissa paste; ½ tsp dried chilli flakes (optional); 500ml vegetable stock; 150g orzo; 400g tin of butter beans drained and rinsed; large handful each of chopped basil and parsley; large handful of cavolo nero; 1 tsp grated lemon zest; feta crumbled, to serve (optional)

A one-pan orzo dish with tomatoes and prawns

extra-virgin olive oil
for frying
1 red onion
finely chopped
2 medium red peppers
finely chopped
5 garlic cloves
grated
400g tin of chopped tomatoes
1½ tbsp tomato purée
1 tbsp harissa paste
½ tsp dried chilli flakes (optional)
500ml vegetable stock
150g orzo
400g tin of butter beans
drained and rinsed
large handful each of chopped basil and parsley
large handful of cavolo nero
1 tsp grated lemon zest
feta
crumbled, to serve (optional)

Method

step 1
Heat a drizzle of oil in a big pot over a medium heat. Fry the onion, peppers, garlic and tomatoes for a few minutes
step 2
Add the tomato purée, harissa, chilli flakes (if using) and a pinch each of sea salt and ground black pepper, and stir well.
step 3
Pour in the stock, along with the orzo and beans. Add the basil, parsley, cavolo nero and lemon zest, and give it all a good stir.
step 4
Bring to the boil, then reduce the heat and simmer for 10 mins, stirring to prevent the orzo from sticking. Serve as it is or with crumbled feta on top.