One Pot Baked Orzo with Artichokes and Chickpeas
Serves 1
Directions
- 1Preheat the oven to 200°C.
- 2Add olive oil, orzo, finely chopped shallot, minced garlic, jarred marinated artichokes (with 1 tbsp of their oil), drained and rinsed chickpeas, baby spinach, nutritional yeast (if using), vegan basil pesto, and chili flakes (if using) to a large casserole dish with a lid.
- 3Add 750ml of water and season with plenty of salt and pepper.
- 4Stir well to combine all ingredients.
- 5Cover the dish with the lid (or foil) and bake for 20 minutes.
- 6While the orzo is baking, toast the pine nuts on the lower shelf of the oven for 4 minutes.
- 7Remove the dish from the oven and stir well.
- 8Return to the oven for 5 minutes with the lid off.
- 9Zest and squeeze lemon juice over the orzo.
- 10Add an optional vegan burrata-style cheese.
- 11Finish with toasted pine nuts and fresh basil.
Ingredients
- 1 tbsp Olive Oil
- 300 g Orzo
- 1 shallot
- 3 or 4 garlic cloves
- 0.25 to 1 tbsp chilli flakes
- 350 g jarred marinated Artichokes
- 400 g tin Chickpeas
- 50 g Baby spinach
- 1 tbsp vegan basil Pesto
- 750 ml Water
- Pepper
- Salt
- 30 g Pine nuts
- optional Vegan burrata-style cheese
- 1 lemon
- handful fresh basil
- 2 tbsp (optional) nutritional yeast
Equipment
large casserole dish with a lidovenspatulaknife
Tips
- Baking orzo binds all the flavors into the pasta and the starch makes it super creamy without stirring.
- The vegan burrata-style cheese is optional, and the dish is perfect with or without it.
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