Mediterranean Baked Orzo
This one-pot baked orzo with chickpeas recipe is bursting with fresh Mediterranean flavors. Blistered cherry tomatoes, red bell peppers, onions are tossed in spicy Harissa, Orzo, and chickpeas and baked, then finished with a generous sprinkle of feta cheese and olives.
This Baked Orzo with Chickpeas, cherry tomatoes, and red bell peppers has a fresh Mediterranean twist. It is tangy, there is subtle heat from the harissa, and speckles of salty feta in every bite. Because everything is cooked in one pot, Orzo soaks up all the flavors. A wholesome one-pot dish, with carbs, chickpeas taking care of the protein part and there are veggies ( and you can add more) for fiber.
Adding tomato two ways elevates the dish. Roasting cherry tomatoes for added smokiness and sweetness, then whole plum juicy tomatoes.
Recently I have been cooking more frequently with Orzo than any other shape of pasta. This is the second Orzo recipe I have shared in a month just after this Creamy Parmesan Orzo. Is it because the orzo resembles Rice? Or Is it easy/quick to cook? Whatever may be the reason, we are enjoying this temporary ‘Orzo-phase’.
Ingredients
- Orzo– Also called risoni.
- Chickpeas– Canned, drained and rinsed
- Tomato– Canned plum tomatoes
- Red bell pepper
- Garlic
- Cherry Tomatoes– Ripe seasonal ones are the best
- Stock – vegetable stock or chicken stock.
- Feta – preferably from a block.
- Seasoning– salt, pepper, and pepper flakes
- Olive oil
Try these add-ins
Add other veggies or proteins of your choice that complement the flavors. Add spinach, kale to it. If adding mushrooms, sauté it first then add it while adding to the orzo.
You can also add pre-cooked chicken to it. Sauté shrimp with some basic seasoning and add it towards the end once the orzo is cooked.
Making Baked Mediterranean Orzo
Though it’s a straightforward one-pot recipe, I have tried to pack as much flavor as possible. I love easy dump-and-bake recipes, but by spending 10 minutes extra if you can up the flavor game then why not?
Roast cherry tomatoes and bell pepper – To an oven-proof skillet, add cherry tomato red bell pepper, olive oil, and season. Roast it in the oven until the tomatoes are soft and look a little charred. Roasting it in the oven adds smokiness and more flavor to it. However, you can also do the same on stovetop, if you don’t wish to switch on the oven.
Add orzo, chickpeas and bake– Samsh the baked cherry tomato and pepper with the back of the spoon along with roasted garlic. Add harissa to the skillet while still hot and mix it well. Add plum tomatoes, orzo, chickpeas, and stock. Give everything a good mix. Cover and bake again for 20 minutes until the orzo is cooked through.
Garnish with olives, parsley and feta
Remove the skillet from oven. Let it rest for 10 minutes, before fluffing it. Garnish it with crumbled feta and sliced kalamata olives.
Serve Baked Orzo with
This is a one-pot self-sufficient dish. I can think of a green salad or some roasted veggies like green beans, Airfryer broccoli, would also pair well.
You can also serve these as a side dish along with the protein of your choice- baked paprika chicken, Air fryer Crispy Chicken Breast, Grilled Chicken, Baked pork tenderloin.
Storing Leftovers and reheating
Good News!! This store well, hence a perfect candidate for mal prep. Store in an airtight container for up to 4 days, make sure it’s at room temperature before packing.
Though I haven’t frozen it personally, like any other pasta, Orzo can also be frozen.
More Orzo recipes to try
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Baked Orzo
Ingredients
- 2 cups orzo
- 250 grams Cherry tomatoes
- 1 Red Onion Sliced
- 1 Red pepper
- ⅘ cloves Garlic
- 14 oz Can tomato
- 2 cans Chickpeas rinsed and drained
- 2 tablespoons Olive oil
- ½ teaspoon Red pepper flakes
- ½ teaspoon Pepper
- 1 teaspoon Salt
- 2 cups Stock
- 2 tablespoons Harissa
- Crumbled feta and olives for garnish
Instructions
- Pre-heat oven to 200 c /. 400 F.
- In an large oven-proof skillet, add cherry tomatoes, red pepper, sliced onion, olive oil, salt, pepper, and red pepper flakes. Toss well. Bake for 15 minutes until the tomatoes are soft and look slightly charred.
- Take the skillet out of the oven, add harissa to the skiilet. Mix everything well smashing the tomatoes slightly.
- Add canned tomatoes, chickpeas, Orzo, and stock. Give everything a good stir. Cover and cook in the preheated oven for 25-30 minutes. The orzo should be tender, cooked through and there is no liquid below.
- Let it rest for 10 minutes. Then garnish with crumbled feta and olives. Fluff with a slotted spoon and serve.
