Orzo Stew with Tomatoes and Chickpeas (Vegetarian/Vegan)

When the weather is miserable, you need food that hugs you from the inside out... this ‘stew’ is sort of like a risotto but made with orzo, a rice-shaped pasta - the ultimate in comfort food.

The flavours are simple with the classic Mediterranean combination of tomato, garlic and oregano. Chickpeas are added for extra substance and texture and the whole dish is covered in feta for a kick of salt and creaminess. You could make this vegan by losing the feta.

Orzo Stew with Tomatoes and Chickpeas (Vegetarian/Vegan)
Serves 4

Oil
1 onion, chopped
2 garlic cloves, chopped
½ tsp chilli flakes
1 tsp nigella seeds
1 tsp mustard
200g orzo
400g tin chopped tomatoes
700ml vegetable stock
400g tin chickpeas, drained and rinsed
2 tsp oregano
150g vegetarian feta, crumbled
Sea salt and freshly ground black pepper

Heat a drizzle of oil in a casserole and add the onion and garlic. Fry gently for 6-8 minutes until softened but not coloured. Turn up the heat slightly, add the chilli flakes, nigella seeds and the mustard, then fry for 1-2 minutes more.

Stir in the orzo, then pour in the tomatoes, stock and chickpeas. Bring to the boil, then turn the heat down and simmer for 20 minutes, stirring frequently, until the sauce has thickened and orzo is tender. Stir in the oregano, then check and adjust the seasoning (be careful with the salt as feta can be salty). Serve in warmed bowls sprinkled with the feta.