Orzo with Chorizo, Dates & Goat cheese

• 1 el extra vierge olijfolie
• 100 g gedroogde Spaanse chorizo (zonder vel), in blokjes
• ½ gele ui, fijngehakt
• 4 teentjes knoflook, fijngehakt
• 4 tl The Spice Club Maroc (ras el hanout)
• 300 g orzo (pastarijst)
• 5 dadels, ontpit en grof gehakt
• 100 g zachte geitenkaas
• Verse munt (optioneel), gescheurd als garnering

1. Fry the chorizo Heat a large frying pan or frying pan over medium heat. Heat the olive oil and fry the chorizo crispy for 3–4 minutes. Add the onion and fry for 3 minutes. Then add the garlic and The Spice Club Maroc mix and fry for 1 minute to fragrant.

2. Cook the Orzo Add the orzo to the pan and stir well so that all flavors mix. Add 600 ml of hot water, bring to the boil and let it simmer. Stir regularly until the orzo is cooked and most moisture is absorbed (approx. 10–12 minutes). Add some extra water if necessary.

3. Finish it Stir in the dates and goat cheese until the cheese starts to melt softly and the Orzo becomes creamy. Taste and season with possibly extra pepper or lemon juice.

4. Serve Spoon into deep plates and garnish with fresh mint for extra freshness.