Makes: 4 servings

15-30 minutes

 

 

Easy

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Ingredients

  • 100 gr (3.5 oz) chickpeas or fast-ccoking chickpea
  • 150g (5.3 oz) Orzo pasta
  • 200g (8.8 oz) bacon bits
  • 150g (5.3 oz) chorizo
  • 1 onion
  • 1 garlic clove
  • 2 tsp olive oil
  • 1 jar basil/cherry tomato sauce
  • 1 tbsp paprika
  • 70cl water

 Recipe by our partner blogger
Les délices de Létiss

Risotto-pea-chick-CatalanDirections

1. Sweat the chopped onion and garlic clove in olive oil. Add bacon bits, chorizo and cook for about 5 minutes.

2. In the meantime, cook the chickpeas in boiling water for about 15 minutes. Add the orzo pasta to the pan and sauté for about a minute and pour about ¼ of the water and half a jar of tamato sauce. Stir regularly and add the remaining water one ladle at the time.

3. Add chickpeas, paprika, and the remaining sauce. Season to taste and serve.

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