Lemon chickpea orzo for a brighter Tuesday

What you’ll need

Large saucepan and colander; Wide frying pan; Measuring jug, spoon and citrus zester.

Ingredients

• 280 g dry orzo
• 2 × 400 g tins chickpeas, drained and rinsed (about 480 g drained)
• 300 g cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 lemon, zest and 2 tablespoons juice
• 15 g flat-leaf parsley, chopped
• 80 g feta, crumbled (optional)
• Salt and black pepper, to taste

Let’s make dinner.

1. Boil a large pan of water. Cook the orzo following the packet instructions, checking the texture. Save 150 ml of cooking water before draining.
2. Meanwhile, warm the oil in a wide frying pan over medium heat. Stir in the garlic for about 30 seconds without browning it. Add the tomatoes; cook for 5–7 minutes until they start to soften.
3. Add the drained chickpeas. Stir for 3–4 minutes until hot. Add a splash of the reserved pasta water if the pan looks dry.
4. Add the orzo, lemon zest, 2 tablespoons lemon juice and half the parsley. Toss together. Add pasta water a little at a time until it stirs easily; you may not need it all.
5. Taste and adjust the salt, pepper and lemon. Divide between four bowls. Finish with the rest of the parsley and the feta, if using.