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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion and garlic in olive oil over medium heat until softened and fragrant.
Add paprika, chilli powder, and cumin, stirring to combine and release their aromas.
Add courgette and red pepper, cooking for 5 minutes until they begin to soften.
Stir in orzo, chopped tomatoes, and water, mixing well.
Bring to a boil, cover, reduce heat, and simmer for 20 minutes, stirring regularly until orzo is tender.
Add spinach for the last 5 minutes of cooking, allowing it to wilt.
Season with black pepper to taste.
Serve and enjoy.
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For a spicier dish, increase the amount of chilli powder.
Substitute spinach with kale for a different texture.
Can I use a different type of pasta?
Yes, you can substitute orzo with small pasta shapes like ditalini or small shells.
How can I make this dish vegan?
This dish is already vegan, just ensure the tomato puree does not contain any animal products.
Can I add protein to this dish?
Yes, you can add cooked chicken or chickpeas for additional protein.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, you can freeze it in a suitable container for up to 2 months. Reheat thoroughly before serving.
