3 tbsp olive oil
1 onion finely diced
½ tbsp salt
1 tsp turmeric
1 tsp cumin
2 tsp Hilba (fenugreek
1 can chickpeas drained and rinsed
1 ¼ cups orzo (uncooked)
650ml hot water
Sauté onions in the olive oil until soft and caramelized, add in all the spices and cook through for another minute.
Stir in the chickpeas and orzo, fry for another 2 – 3 minutes, then add in the water and stir until water has been absorbed and orzo is cooked, about 8 minutes.
Add in more water if necessary.
Slice peppers down the middle and fill with orzo mix. Serve when orzo is still warm, allowing the peppers to soften from the orzo or re heat in the oven at 180 C for 15-20 minutes.