Description
A vibrant, comforting dish featuring golden orzo infused with turmeric, topped with crispy pan-fried halloumi and sweet, crunchy honey-roasted chickpeas.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 2 tbsp olive oil, divided
- 1 tsp ground turmeric
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp honey
- 8 oz halloumi cheese, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, honey, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- In a medium pot, heat 1 tbsp olive oil over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes.
- Stir in orzo and turmeric, cooking for 1 minute until fragrant. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender and liquid is absorbed.
- While orzo cooks, heat a non-stick skillet over medium-high heat. Add halloumi slices and cook for 2-3 minutes per side until golden and crispy.
- Fluff orzo with a fork, season with salt and pepper. Serve orzo topped with crispy halloumi and honey-roasted chickpeas, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.