Roasted Pepper and Orzo Pilaf

Ingredients

A tin of chickpeas, drained, rinsed and dried
2 tsp Aleppo dried pepper flakes (also known as Pul Biber)
1 tsp cumin seeds
2 red peppers, deseeded and cut into 2cm chunks or 1cm strips
4 - 5 tbsp olive oil
80g orzo
1 onion, chopped
1 clove garlic, sliced
200g basmati rice
500ml stock
3 tbsp parsley
3 tbsp dill
The juice of a lemon
A generous handful of flaked almonds
Garlic flatbreads, to serve

Method

First make the pilaf topping by roasting the chickpeas and peppers separately.  Toss the chickpeas with 1 tsp Aleppo dried pepper flakes, 1 tsp cumin seeds and some salt and pepper and tip into an AGA half size baking tray lined with Bake-O-Glide.
 
Slice and place the peppers on a baking tray lined with Bake-O-Glide.  Drizzle with 1tsp of olive oil. Place both trays in the top oven on roast setting until the peppers are cooked and the chickpeas a little crispy.  
 
While the toppings are roasting, make the pilaf.  Heat 2 tbsp butter in an AGA Cast Iron Buffet Casserole dish, add 80g orzo, the chopped onion and the remaining 1 tsp Aleppo flakes.  Cook for 5 minutes with the hotplate on simmering mode, stirring occasionally.   Add 200g rice and a clove of garlic.  Stir and add 500ml stock.  Turn up the hotplate to boiling setting.  Heat until simmering then cover with a lid and place in the lower oven on simmering mode for 20 minutes.  Turn the hotplate down to simmering mode.
 
Meanwhile, toast the almond flakes on a piece of Bake-O-Glide on hotplate on simmering mode and set aside. 
 
Once 20 minutes is up, remove the lid, stir-in the herbs and season with lemon juice and salt if needed.
 
Finally, top the pilaf with the roasted chickpeas, peppers and the toasted flaked almonds.