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Chickpea, Tomato + Feta Traybake with Orzo
This is our beany take on the viral feta + tomato pasta that took over TikTok back in 2020. We've used orzo in this recipe to bulk it out that little bit more if you're feeding a crowd (or cooking for pasta enthusiasts who you're trying to convince to eat more beans!). But equally, this recipe will work just as well without the pasta, as those big, creamy QUEEN CHICKPEAS, do enough of the talking. What's also the JOY of this traybake is that it can be batch-cooked, stored in tupperwares and eaten either hot or cold. Turn it into a FEAST:Serve with some white fish such as cod, hake or monkfish
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TAKES
Chickpea, Tomato + Feta Traybake with Orzo
Rated 4.5 stars by 11 users
Servings
4
Cook Time
35 minutes
This is our beany take on the viral feta + tomato pasta that took over TikTok back in 2020.
We've used orzo in this recipe to bulk it out that little bit more if you're feeding a crowd (or cooking for pasta enthusiasts who you're trying to convince to eat more beans!). But equally, this recipe will work just as well without the pasta, as those big, creamy QUEEN CHICKPEAS, do enough of the talking.
What's also the JOY of this traybake is that it can be batch-cooked, stored in tupperwares and eaten either hot or cold.
Turn it into a FEAST:
Serve with some white fish such as cod, hake or monkfish
Ingredients
-
650g baby plum tomatoes
-
200g feta cheese
-
3tsp grated garlic
-
1tsp dried oregano
-
½tsp chilli flakes
-
1 tbsp red wine vinegar
-
3 tbsp olive oil
-
150g spinach, or other leafy greens of choice
-
1 jar of Queen Chickpeas, drained
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50g Olives
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A handful of pine nuts, toasted (optional)
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200g orzo (optional)
-
A handful of fresh basil (roughly 10g)
Directions
Preheat the oven to 190C.
Tumble the tomatoes into a large baking tray and pop the block of feta in the centre of the tray.
In a bowl, add the garlic, oregano, chilli flakes, red wine vinegar, olive oil, a pinch of salt and cracked black pepper in a small bowl and mix well to combine. Pour this dressing over the feta and tomatoes, using a spatula to spread it over evenly. Bake for an initial 25 mins.
Meanwhile, cook the orzo in a pan of boiling, salted water as per packet instructions.
After the 25 mins, remove the tray from the oven and tumble in the drained chickpeas and spinach (or any greens, if using). Toss to coat in the juices and continue to bake for a further 5-6 minutes, just to warm the chickpeas through.
Remove the pan from the oven. Mash up the feta and some of the tomatoes with a fork to form a creamy sauce. Pour in the cooked orzo and mix well, add some pasta water to loosen the sauce if needed.
Tear in the basil leaves and scatter over the pine nuts and olives. Serve onto plates + tuck in.
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