Smoky chickpeas with orzo and cavolo nero from Sabzi: Fresh Vegetarian Recipes for Every Day (page 161) by Yasmin Khan

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Notes about this recipe

  • Eat Your Books

    Can substitute other mild chilli flakes for Aleppo pepper, chives or coriander for parsley, and robust greens of your choice for cavolo nero. See recipe for variations.

  • DebCooks on April 03, 2026

    Good flavour profile in this dish, the smoked paprika made the dish . But as others have mentioned the ratios of liquid is way off and orzo amount is too much. I halved the orzo to one cup and increased the water and stock by one cup each. Still it was too much orzo and not enough liquid. I will cut orzo to half cup next time and add the 2 extra cups of liquid.

  • westminstr on February 12, 2026

    I made a half recipe with chickpeas cooked from scratch (and their broth). Also used chickpea orzo which I cooked separately. I think there should be half as much orzo as the recipe states. I had to add quite a bit more liquid & it still was not brothy like the picture in the book. We used parm not the breadcrumb topping. It was fine but not outstanding.

  • Katie on November 20, 2025

    I ended up needing to add a fair amount more liquid than the recipe said, but it’s easy to adjust as you go. I also put in some harissa for extra spice since that was what sounded good today but I’m sure it’d be good without too.

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