Orzo and Chickpeas

A semi-prepared meal to put in the freezer.

Mix together:

1.5 cups cooked chickpeas (I cooked a full bag, it’s enough for 3 meals)

2/3 cup carrot, diced

1/4 big spanish onion, chopped and fried** (or use dried onion flakes)

1/4 buttercup squash (2/3 cup)

1 Tbs. chicken bouillon

1 Tbs. paprika

1 Tbs. Hawaij (or use a combination of cumin, garlic powder and black pepper)


Add the mixture to a pot with 1 lb. orzo*** and 5.5 cups water. Bring to boil, and mix well.

Lower the heat to medium, cover, and cook for 15-20 minutes.

Serve with sour cream or yoghurt.

*You need to thaw the mixture for a while, or cook longer, if it’s frozen.

** You can fry the onion with the carrots and squash, for 5-10 minutes before adding to the mixture.

***The orzo comes out better if fried with 2 Tbs. oil for 2 minutes in the pot, before adding the chickpea mixture and the water. But that’s totally optional- I’m trying to cut down as much as possible on prep time.


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