Ingredients:

  • 1 cup orzo pasta
  • 2 cups vegetable broth (or water)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 bell pepper, diced (any color)
  • 1/2 cup frozen spinach (or fresh if preferred)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper
  • to taste
  • Olive oil
  • for drizzling
  • Grated Parmesan cheese or nutritional yeast
  • for serving

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large baking dish or casserole dish, combine the uncooked orzo pasta with vegetable broth.
  3. Layer in the chickpeas, cherry tomatoes, zucchini, bell pepper, frozen spinach, and minced garlic on top of the orzo mixture.
  4. Sprinkle dried oregano, dried basil, salt, and pepper over the vegetables. Drizzle with olive oil.
  5. Gently stir everything together until well mixed.