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Vegetarian
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Vegetarian Option
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Ve
Vegan
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Creamy Garlic + Herb Chickpea Orzo Bake with Burst Tomatoes
Remember that viral feta pasta bake? Well, looks like garlicky Boursin cheese has stepped in, alongside big, creamy Queen Chickpeas. The chickpeas roast in the garlicky oil beside the tomatoes, so they go crisp at the edges. A splash of their starchy bean stock then turns the melted cheese and burst tomatoes into a glossy sauce that clings to every bit of orzo. Who doesn’t love a one pan dinner?
Ingredients
1 jar Queen Chickpeas - drained, bean stock reserved
150g orzo 500g cherry tomatoes 3 fat garlic cloves, sliced 150g soft garlic and herb cheese, or feta 200ml vegetable stock 2 tbsp olive oil ½ tsp chilli flakes 1 tsp dried oregano 100g baby spinach 15g fresh basil leaves, tornShop The Recipe
Directions
Heat the oven to 200°C (180°C fan). Tip the orzo, chickpeas with their bean stock, tomatoes and garlic into a medium baking dish or shallow ovenproof casserole dish. Stir well to combine.
Nestle the cheese in the middle of the dish and pour the vegetable stock around it. Drizzle over two tablespoons of olive oil, scatter over the chilli flakes and oregano, and season with black pepper and a pinch of salt. Roast uncovered for 25–30 minutes, until the orzo is tender, the tomatoes have burst and the cheese is soft and golden on top.
Take the dish out of the oven and, while it’s piping hot, fold through the spinach. Leave it for a minute or two until it wilts, then squash the cheese and tomatoes together with the back of a fork and stir everything through.
Scatter over the torn basil and serve straight from the dish.
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