Pesto Orzo Chickpea Bake
This Pesto Orzo Chickpea Bake is the perfect one pot vegan casserole! Ready in 40 minutes and so delicious!
Equipment
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
Instructions
- Preheat the oven to 400 degrees.
- Add the tomatoes, oil, shallot, garlic & dry seasonings to a 9x13 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.
Nutrition
Calories: 464kcal | Carbohydrates: 60g | Protein: 13g | Fat: 19g