Name: One-Pot Baked Orzo With Artichokes & Chickpeas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 1 Shallot; 3-4 Garlic Cloves; 300g Orzo; 350g Jarred Marinated Artichokes; 1 Tbsp Artichoke Oil; 400g Tin of Chickpeas (Drained and Rinsed); 50g Baby Spinach; 1 Tbsp Vegan Basil Pesto; 1 Tbsp Chilli Flakes (Optional); 750ml Water; 1 Lemon; 30g Pine Nuts; Handful of Fresh Basil; Vegan Cheese or Vegan Burrata (Optional)

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I love a one pot number, especially when it’s got all of the elements to make a full meal in one. All of the flavour from the artichokes, pesto and shallots get absorbed by the orzo to make this really delicious dish.

One-Pot Baked Orzo With Artichokes & Chickpeas

Finely chop the shallot and mince the garlic.

Add the shallot, garlic, orzo, artichokes with some artichoke oil, drained chickpeas, spinach, pesto and chilli flakes if using to a large casserole dish with a lid. (If you don’t have one with a lid, you can cover it tightly with silver foil).

Add boiled water and season with plenty of salt and pepper, then stir well to combine.

Cover with the lid (or foil) and bake for 20 mins. Remove the dish from the oven and stir well. Return to the oven for 5 mins with the lid off. 

While the orzo is baking, toast the pine nuts on the lower shelf for 4 mins.

To finish, zest the lemon and squeeze the lemon juice over the orzo. Add the vegan cheese, if using, and finish with the pine nuts and fresh basil.

Absolutely delicious. Made this a few times over the summer, really easy but very rewarding.

Didn't have all the ingredients but used butter beans instead of chickpeas and vegetarian parmesan to finish rather than cream cheese. Very tasty and super easy...as you can see, the dog approved, though he didn't get any leftovers!!

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

Italian-Inspired

Vegan

Veggie

One-Pot
Baked Orzo With
Artichokes &amp; Chickpeas

One Pot Baked Orzo With Artichokes Chickpeas

Dinner

Finely chop the shallot and mince the garlic.

Add the shallot, garlic, orzo, artichokes with some artichoke oil, drained chickpeas, spinach, pesto and chilli flakes if using to a large casserole dish with a lid. (If you don’t have one with a lid, you can cover it tightly with silver foil).

Add boiled water and season with plenty of salt and pepper, then stir well to combine.

Cover with the lid (or foil) and bake for 20 mins. Remove the dish from the oven and stir well. Return to the oven for 5 mins with the lid off.

While the orzo is baking, toast the pine nuts on the lower shelf for 4 mins.

To finish, zest the lemon and squeeze the lemon juice over the orzo. Add the vegan cheese, if using, and finish with the pine nuts and fresh basil.

Comfort

Shallot

Garlic Clove

Garlic

Orzo

Pasta

Gram

Jarred Artichokes

Artichoke

Artichoke Oil

Tablespoon

Drained Cooked Chickpeas

Chickpea

Baby Spinach

Spinach

Vegan Basil Pesto

Pesto

Chilli Flakes

Teaspoon

Water

Millilitre

Lemon

Pine Nuts

Basil

Vegan Cheese

Casseroles

Chickpeas

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