Description
A hearty and creamy orzo bake with chickpeas, vegetables, and topped with fresh lemon juice.
Ingredients
Scale
- 1½ cups orzo (dry)
- 14 oz chickpeas (one can, drained and rinsed)
- 1 red onion (diced)
- ½ cup sun dried tomatoes (chopped, oil-packed or dry)
- 3–4 cloves garlic (minced)
- 1 tsp paprika
- 3 cups vegetable broth
- 1 cup cashew cream (sub for coconut milk or tofu cream if desired)
- 2–3 cups spinach
- to taste salt and pepper
- 1 lemon (juiced, as desired)
Instructions
- Preheat oven to 375F.
- To a 9×5 casserole dish, add all ingredients except the lemon juice, and give it a really good stir.
- Cover tightly with foil, and bake for 30 minutes.
- Give it a good stir, then bake uncovered for an additional 15 to 20 minutes, until the orzo is tender and creamy.
- Finish with lemon juice as desired and serve.
Notes
- For a creamier texture, substitute cashew cream with coconut milk or tofu cream as desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg