Pesto Orzo Chickpea Bake (members only)
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This Pesto Orzo Chickpea Bake is the perfect one pot vegan casserole! Ready in 40 minutes and so delicious!
This Pesto Orzo Chickpea Bake is the ultimate dump and bake dinner! Everything is added to a baking dish, baked until tender and then served up. It doesn’t get easier than that! This is the perfect quick dinner and can also be meal prepped.
here’s what you need
ingredients
- cherry tomatoes
- oil
- shallot
- garlic
- pepper
- red pepper flakes
- orzo
- chickpeas
- broth
- vegan pesto
- shredded vegan mozzarella – optional
- fresh basil
equipment
You need a 9×13 baking dish!
steps
step 1: cook the veggies
The first thing we’ve got to do is get the tomatoes tender. Add the tomatoes, oil, shallot, garlic & dry seasonings to the baking dish and toss to coat. Place in the oven for 10 minutes.
When they come out the tomatoes should be slightly tender – on the verge of bursting.
step 2: add the rest
Pull the baking dish out of the oven and dump in the orzo, chickpeas, pesto and broth. Stir to combine. Cover with foil and place back in the oven for 15 minutes.
Remove from the oven, stir and cover with the vegan cheese. Place back in the oven, under the broiler, for 3-5 minutes, or until the cheese is melted.
step 3: serve
The last thing I like to do is add some fresh basil to the top. Grab a serving spoon, spoon onto plates and dig in.
This orzo dish is delicious, easy and the leftovers are amazing!
tips & tricks
The broth you use matters! You want to use a flavorful broth so that it will help season this dish. If you use a low sodium broth I would add a dash of salt when cooking the tomatoes.
The vegan cheese is totally optional. If you decide to skip it I would leave the baking dish in the oven (covered) for 20 minutes instead of 15.
need more recipe inspo? check these out:
Pesto Orzo Chickpea Bake
Ingredients
- 12 ounces cherry tomatoes
- 2 tablespoons oil I used avocado oil
- 1 shallot diced
- 5 cloves garlic minced
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes optional
- 1 pound orzo dry
- 1 15-ounce can chickpeas drained & rinsed
- 2.5 cups broth I used vegan chicken broth
- 8 ounces vegan pesto homemade or store-bought
- 1 cup shredded vegan mozzarella optional, I used Daiya
- fresh basil for serving
Equipment
Instructions
- Preheat the oven to 400 degrees.
- Add the tomatoes, oil, shallot, garlic & dry seasonings to a 9×13 baking dish and toss to coat. Place in the oven for 10 minutes.
- Remove the baking dish from the oven and add the orzo, chickpeas, pesto and broth. Stir to combine. Cover with foil and place back in the oven for 15 minutes.
- Remove from the oven, stir and cover with the vegan cheese. Place back in the oven, under the broiler, for 3-5 minutes or until the cheese is melted.
- Remove from the oven, top with fresh basil and spoon onto plates.
Notes
- The broth you use matters! You want to use a flavorful broth so that it will help season this dish. If you use a low sodium broth I would add a dash of salt when cooking the tomatoes.
- The vegan cheese is totally optional. If you decide to skip it I would leave the baking dish in the oven (covered) for 20 minutes instead of 15.
