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Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Toss in the diced bell pepper and cook for 2–3 minutes until slightly tender.
Add the orzo pasta, chickpeas, Cajun seasoning, smoked paprika, salt, and pepper. Stir everything well to coat with the spices.
Pour in the vegetable broth or water and bring the mixture to a boil.
Lower the heat, cover, and let simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has absorbed.
Taste and adjust seasonings. For a fresh kick, squeeze in a little lemon juice.
Garnish with chopped parsley before serving warm.
Serving and Storage Tips:
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