Mediterranean Roasted Vegetable & Chickpea Orzo
Course:
Dinner
Total Time:
1 hour, 30 minutes
Ingredients
Roasted Vegetables
- 1 Courgette (chunks)
- 1 Red Pepper (chunks)
- 1 Aubergine (chunks)
- 1 Red Onion (chunks)
- 1 tablespoon Olive Oil
- 11⁄2 teaspoon Paprika (smoked)
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 1⁄2 teaspoons Chilli Flakes
- Salt
- Black Pepper
Stock Mixture
- 40 grams Tomato Puree
- 4 cloves Garlic (minced)
- 600 millilitres Vegetable Stock
- 1 tin (400g) Chickpeas
- 200 grams Dried Orzo
- 50 grams Sun-Dried Tomatoes
Topping
- 1 Lemon (juice & zest)
- 100 grams Feta Cheese
- Parsley
Notes
Leftovers taste better cold.
Steps
- Preheat your oven to 200°C fan with two cast iron pans inside.
- Add the courgette, red pepper, aubergine, and red onion to a bowl.
- Drizzle with 4 tablespoons olive oil, then sprinkle over the spices toss everything to coat.
- Spread the vegetables across the two pans evenly.
- Roast at the top of the oven for 20 minutes, stirring at the 15 minute mark.
- While the veg roasts, stir the tomato purée and minced garlic into the 600 milliliters stock until combined. Season lightly.
- After 25 minutes, remove the trays and add all the veg into the larger one. Scatter the chickpeas, orzo, and sun-dried tomatoes into the veg, then pour over the stock mixture. Stir gently to distribute everything.
- Return the tray to the oven and bake until the orzo has absorbed the stock and is tender, and the top is lightly golden -- about 20 minutes. Stir once halfway through. Stir again at the 15 minute mark.
- Remove from the oven and squeeze over the lemon juice and zest. Taste and adjust seasoning. Serve topped with crumbled feta cheese and fresh parsley or basil, to serve.
Source: https://claude.ai/chat/24bf0218-7839-4ccd-a4bb-09dfaf4b700a