Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on April 28, 2022, 09:05:13 AM
-
Quick and simple, and I LOVE chickpeas...
Tomato, Chickpeas, and Orzo
https://getpocket.com/explore/item/recipe-one-pot-tomato-chickpeas-and-orzo?utm_source=pocket-newtab
-
OK, finally got around to making this for dinner.
Not bad at all.
I did alter the recipe a bit. I added 8 ounces of sauteed mushrooms, a green and red pepper, and about 20 ounces of browned ground turkey (that I had to use before it went south on me).
All in all, pretty darned good.
Oh, I also added some basil and oregano to give the tomato base some extra seasoning. Not much, though. Just enough to give a hint of flavor.
-
Making this one again for dinner and for lunches this coming week.
Again, if you've not tried it, it's really good.
I STILL can't find orzo in my local stores so I'm using small shells. They work just fine.
I'm also adding browned ground turkey, sauteed mushrooms, and a bag of chopped spinach.
-
You're too much like me in the kitchen. Yes, I see your recipe, but that's suggestions, or a starting point. Any resemblance between the original recipe and my final product may be limited to the name.
-
I've had the left overs for lunch all this week. It just keeps getting better and better. Really enjoy this recipe. Very simple, very easy to make, and very adaptable.
-
Do you think Parmesan cheese in a can would work for this, or does it need to be freshly-grated?
I would have to add some oregano and red pepper flakes.
-
Canned cheese would work just fine, I would think. In this case the cheese is for flavoring, it's not a structural element as it is in mac and cheese.
-
Hmmm, now do I want to make a whole recipe or cut it in half? I do have some 28 ounce cans of crushed tomatoes that I need to get out of the pantry...
-
It keeps well for about a week, but I don't know how well it would freeze.
I've been using small shells in mine since I still can't regularly find Orzo at my grocatorium.
I may make it again next week, and this time I'll probably make it Florentine style -- chicken and baby spinach and possibly sauteed mushrooms.
-
Going to make this again in a few minutes for dinner this evening and also lunches the coming week.
This time I'm going to use whole grain Barilla penne with ground turkey, mushrooms, and spinach.
-
I bought some orzo pasta (Walmart had it but it was hard to find in a weird place in the store) and some canned chickpeas to make this. But first I need to make a big pot of Great Northern beans to make use of a ham bone; the orzo can wait another week.
-
It's such a simple darned recipe but it really delivers on taste.
I do add extra spices, some garlic, oregano, basil, and thyme. Just adds something more.
As I noted, I also add ground turkey and mushrooms, and this batch I'm going to add spinach, although the pot is almost full. I'll have to wait to add it at the very end when some of the liquid absorbs.
-
I made this last night. I like how fast it comes together. Was going to add some sausage to it, but decided to try it once with just the chickpeas. I did add some more spices (thyme but not much, oregano, red pepper flakes) and half a bag of frozen chopped spinach. It's good! But I'll be eating it for a week with plenty to share a little with the dogs.
I haven't checked it yet this morning to see if it's all seized up into glue like that much rice would do. If it is I should be able to loosen it up with a little bouillon.
-
Glad that you like it. It is really easy and really good. It's become one of my "make on Sunday, take to work all week" meals.
In fact, I think I'll do it again this weekend.
I don't find that it seizes up much. It does get stiff, but that's mainly from the cheese. The more cheese you use, the stiffer it will be when it's cold, but when you microwave it, all of the pasta separates again.
The reason rice would seize up like mad is that it would be essentially a risotto, and with the amount of starch rice liberates (especially the medium and short grain rices), it's going to be very sticky and clumpy.
-
OK, I am going to make this tonight. I have some leftover Costco rotisserie chicken that I pulled off the carcass, and it might make a good addition.
-
OK, I am going to make this tonight. I have some leftover Costco rotisserie chicken that I pulled off the carcass, and it might make a good addition.
I think the basil is important. I didn't list it in the spices I added because the recipe calls for fresh basil and I substituted dried.
I will probably add this when I eat leftovers. (not this brand, and not purchased from amazon their price is ridiculous) It has garlic, hot peppers, salt, and umami. I think the umami is from dried shrimp but it doesn't taste or smell fishy
(https://m.media-amazon.com/images/I/81Qb2mtkUoL._SX679_.jpg)
-
OK, I am going to make this tonight. I have some leftover Costco rotisserie chicken that I pulled off the carcass, and it might make a good addition.
So how did it turn out for you?
-
So how did it turn out for you?
This was just excellent. I used tomato paste since we had that on hand, but next time I am going to try crushed tomatoes. Adding spinach as noted above would also be good. We have family members that are vegan, and this would be a great recipe without adding the chicken. The chicken was a great addition by the way.
-
This was just excellent. I used tomato paste since we had that on hand, but next time I am going to try crushed tomatoes. Adding spinach as noted above would also be good. We have family members that are vegan, and this would be a great recipe without adding the chicken. The chicken was a great addition by the way.
If they are vegan you'd have to use vegetable broth instead of chicken (not a problem) and figure out something to sub for the parmesan cheese. The recipe as-is is almost vegetarian but not vegan.
I may go the other way with it and use sausage instead of chickpeas (still add the spinach) to take to a church potluck.
-
^^^I did not even think about the vegetable broth for vegans. Good call.
-
Really glad that you liked it!
As for the cheese, there are actually recipes on the intardnetz for *shudder* vegan parm cheese. My guess is it uses a lot of pocket lint and soiled kitty litter, but that's neither here nor there.
I'm probably going to make this again this weekend, and this time I'm going to add very thinly sliced pork sausage and I may go with broccoli florets this time around.
As for the chickpeas, no way am I going to omit them. They add a texture and flavor that I absolutely love.
-
I'm going to make this for supper tonight with some lamb chops.
-
I made it again last weekend and have been having it for lunches this week.
ground turkey, mushrooms, and spinach again.
-
I was awesome, I'm going to add za'atar next time.
-
It's shocking how good this stuff is.
It's one of those recipes that looks meh when you read it, but it delivers so much more.
-
I made it a couple of days ago with cheap breakfast sausage instead of chickpeas. I added some fennel seed and red pepper flakes to the sausage to make it Italian-ish. And I added diced red bell peppers at the end instead of adding chopped spinach. I didn't want to drive all the way to Walmart just to get orzo so I used elbow macaroni. Turned out great, but I think orzo works better than elbows. (I'll stock up on orzo next time I goto Walmart) This might be a good way to use up the frozen tomatoes in my deep freezer, and since they are not salted I can use bouillon instead of low-sodium chicken broth.
This will be a great dish to take to church potlucks. I'll make it with orzo, sausage, and spinach.
-
I made it again this past weekend and I'm eating it for lunches this week.
I've been using Barilla whole grain penne. It adds a nice amount of "tooth" to it.
For this batch I used sweet corn as the main veggie addition. I REALLY like the bright sweetness the corn gives it.
-
This dish has become an absolute standard for me.
Making it again... with ground turkey, mushrooms, and a bag of spinach. I forgot to get corn. The sweet corn added a very nice flavor. I've got to remember to keep some on hand.