Baked Orzo

Orzo is cooked along with cherry tomato, chickpeas, red pepper into a Mediterranean inspired one pot dish. Don't miss to garnish it with crumbled feta and olives.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 45

Servings servings

Calories 273kcal

Author Subhasmita

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.

Nutrition