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Ingredients
Method
- 1 tbsp olive oil
- 1 chopped onion
- 1 chopped carrot
- 4 sliced garlic cloves
- Pinch of saffron
- 1 litre chicken stock
- 200g orzo pasta
- 500g roast chicken, shredded
- 200g sliced kale
- 400g tin of chickpeas, drained
- Chopped parsley
- Fry the onion and carrot in a splash of oil in a large pan for 10 mins, then stir in the garlic and cook for 1 minute more. Add the saffron and stock, then simmer for 2 mins and tip in the orzo. Cook on low for 10 mins, or until the pasta is al dente.
- Stir in the shredded chicken, kale and chickpeas, and heat until the kale has wilted. Season well, then serve with chopped parsley - nice!
30 mins
4 serving
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