Quick tasty one pot meals are the holy grail for busy cooks. If you haven’t used orzo before, it’s a type of pasta that looks like fat grains of rice, if you don’t have this you can use any other types of pasta you have in the cupboard.
This a really tasty and cheap meal that’s great for a quick midweek dinner or I often makes it and use it for work lunches.
I’ve used fresh spinach because I had some that needed to be used up, but frozen spinach works just as well. You can also bulk this out with other frozen vegetables like sweetcorn.
200 Grams Orzo pasta (dry weight)
100 Grams Chorizo (cut into half centimetres slices)
200 Grams Spinach
1 Vegetable stock cube (crumbled)
1 Onion (finely sliced)
1 Red pepper (cut into fine strips)
2 Cloves of garlic (finely sliced)
1 Chilli pepper (finely sliced) or else a teaspoon of chilli powder)
1 Tbsp Tomato puree
1 x 400ml Tin of chopped tomatoes
1. Add the chorizo to a large flat bottom pan and fry on both sides until starts to release its oil
2. Lift the chorizo out of the pan and set to one side. Add the onion and pepper to the pan to cook in oil from the chorizo for 5 minutes or until the onion becomes translucent
3. Add all the ingredients except the spinach to the pan. Top up with enough water cover the contents of the pan and bring to the boil. Cover with a lid before reducing the heat to a simmer
4. Cook for 10 minutes, stirring occasionally, add more water if you think t needs it. Add the spinach to the pan and cook for a future 5 minutes. Check the seasoning and add salt and pepper if you think it needs it.
Autumn is definitely here, and it’s time to break out the one pot comfort food recipes. I love recipes that I can make from what I usually have in a cupboard or the fridge and this one of them. Dried yellow split peas are really cheap, and packed full of protein and fibre. They also work brilliantly in Indian dishes like dhal.
This is a really rich satisfying, cheap and easy to make meal. Perfect for chilly days when you want something nutritious and satisfying. It’s also packed with lovely warming flavours like ginger, chilli and garlic.
This soup freezes well or can live in your fridge for 3-4 days.
1 Leek (finely sliced)
2 Carrots (grated)
250 Grams Yellow split peas
1 Litre Vegetarian stock (I used 2 stock cubes to make this)
Thumb sized piece of ginger (grated), or 1 Tsp of ground ginger if you don’t have the fresh stuff)
1 Tsp Tumeric
3-4 Cloves of garlic (minced)
1 Tsp Chilli powder
1 Tbsp Vegetable Oil
Heat the oil in large pot over a medium heat, and add the leek and carrot. Cook for 5-10 minutes until soft
Add the rest of the ingredients and stir. Turn up the heat bring the soup up to just before the boil
Reduce the heat and simmer for 45 minutes, stirring occasionally
Serve topped with toasted hazel nuts or pumpkin seeds for a little extra crunch