Orzo with chickpeas and confit garlic

• Portions4-6 portions
• Preparation time: 5 minutes
• Cooking time: 25 minutes
• Rest-
• Freezing
• Storage: 3 to 4 days in the refrigerator.

Ingredients

4 tablespoons of olive oil

4 whole cloves of garlic

Sage leaves

2 cans (540 ml each) of chickpeas, rinsed and drained

2 tablespoons of tomato paste

6 to 7 cups of water (or broth)

1 box (454 g) of orzo

Chili flakes, to taste

Salt and pepper, to taste

Steps

• In a large saucepan, heat the olive oil with the garlic and sage leaves over low heat for about 5 minutes, until the garlic is fragrant and slightly caramelized. Remove the garlic and sage, then set aside.
• Add the chickpeas and cook for 2 to 3 minutes.
• Add the tomato paste, mix well, then continue cooking for 1 minute.
• Pour in the water, add salt generously, then let it simmer for 5 minutes.
• Remove about half of the chickpeas and purée them in a blender. Return the purée to the pot, add the orzo, and cook for about 9 minutes, or until the pasta is tender. Add a little water if needed.
• Serve with chili flakes, confit garlic, and chopped sage leaves.

If you like cheese, you can also add a generous handful of grated parmesan or a shovelful of ricotta at the end.