INGREDIENTS
For the orzo: 1 onion, 3 cloves garlic, 1 red pepper, 400g tin mixed beans, 2 tbsp vegetable oil, 400g tin cherry tomatoes, 1 tsp cumin, 1 tsp paprika, 1 tsp ground coriander, 3 tbsp tomato puree, 2 tsp chipotle paste, 165g tin sweetcorn, 300g orzo, 1 veg stock cube, Salt and pepper
To serve: Coconut yoghurt, Handful of fresh coriander
METHOD
Prepare the vegetables: Peel and dice the onion - Peel and mince the garlic - Deseed and slice the red pepper - Drain and rinse the beans
For the orzo: Boil the kettle - Heat 2 tbsp oil In a large frying pan over medium heat - add the onion and a big pinch of salt - saute for 6-7 minutes - Add the garlic, cumin, paprika and coriander fry for a moment to release the delicious flavour - add the sliced red pepper, tomato puree, chipotle paste and sweetcorn - Mix well and cook for a minute - stir through the orzo, vegetable stock cube and 700ml boiling water - Bring to the boil, cover and simmer for 8 minutes, until the orzo is soft and tender
Finish the orzo: When nearly all of the water is nearly absorbed and the pasta is cooked, swirl through the coconut yoghurt and sprinkle with freshly chopped coriander before serving.
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