Description
A hearty and flavorful baked orzo dish featuring chickpeas, pesto, and vegetables, all roasted together for an easy one-pan vegan meal.
Ingredients
- 1 cup dry orzo
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 zucchini, chopped
- 1/2 red onion, diced
- 2 cups vegetable broth
- 1/3 cup vegan pesto
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Add the orzo, chickpeas, cherry tomatoes, zucchini, and red onion to a baking dish.
- In a small bowl, mix together the vegetable broth, pesto, olive oil, garlic, salt, and pepper.
- Pour the liquid mixture over the orzo and vegetables, stirring to combine evenly.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil, stir the mixture, and bake uncovered for an additional 10–15 minutes until the orzo is tender and most of the liquid is absorbed.
- Remove from the oven and let it sit for a few minutes before serving.
- Garnish with fresh basil if desired and serve warm.
Notes
- Use store-bought or homemade vegan pesto.
- Add spinach or kale for extra greens.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat with a splash of broth to maintain moisture.
- Can be made gluten-free by using gluten-free orzo.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
