Storecupboard Hero Pesto Orzotto

Cook the crispy chickpeas

• Preheat the air fryer to 200°C.
• Drain the chickpeas then pat them dry. Add them to the air fryer basket and toss with the garlic granules and smoked paprika. Air fry for 15 - 20 minutes, until golden and crispy. You may notice some of the chickpeas pop as they cook, this is totally normal.
• Alternatively you can bake them in a conventional oven for 25 - 30 minutes, at 220° C/180° C fan.

Cook the pesto orzotto

• Meanwhile, cook the orzotto. Chop the cherry tomatoes.
• In a large pan, heat a dash of your preferred oil over a medium heat and add the orzo. Toast the orzo gently, whilst stirring, for a few minutes, until it starts to turn golden brown.
• Make up the vegetable stock cube with 200ml boiling water per serving (800ml stock for serves 4, 400ml stock for serves 2).
• Pour in the vegetable stock with half the green pesto, then simmer until the orzo is tender, about 8 - 10 minutes (add a dash more water if needed).
• Stir in the cherry tomatoes and remaining green pesto and cook for another 5 minutes. Adjust the seasoning to taste.

Plate up

• Plate up the orzotto in bowls, scattering over the crispy chickpeas and fresh basil leaves. Serve with the lemon wedges to squeeze on top for a zesty finish. Tuck in and enjoy!