1. Cook orzo according to package directions or boil in lightly salted water 7 minutes until al dente; add drained chickpeas and drain all in a colander. 2. In a large skillet, heat oil over medium high heat; add onion and garlic and cook about 3 minutes while stirring. 3. Season with cumin, oregano, cinnamon, and salt. 4. Add beef and cook 3 to 4 minutes, while stirring and breaking up meat. 5. Add currants, olives, orange juice, red wine, and tomatoes; simmer 8 minutes. 6. Stir in pasta and chickpeas. ---------------------------------------------------------------------------
Nutrition
Ingredients
