Description
If busy weeknights or sad desk lunches have you uninspired, this one’s your new hero. Creamy baked orzo, chickpeas, sun-dried tomatoes, olives, and sweet cherry tomatoes—tied together with bright, herby pesto. It’s cozy, craveable, and cooks entirely in the oven. No pre-boiling. No stress. Just toss, bake, and enjoy the applause (even if it’s just your cat). One dish. Five meals. Pure joy.
Ingredients
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2 cups dry orzo
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14 oz cherry tomatoes, halved
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3 cups cooked chickpeas
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4 garlic cloves, minced
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1 spring onion, sliced
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2 oz pesto
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1.8 oz sun-dried tomatoes, sliced
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12 Kalamata olives, chopped
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½ tsp sea salt flakes
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½ tsp red chili flakes
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1 tsp vegetable stock powder
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Fresh black pepper, to taste
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5 cups water
Instructions
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Preheat oven to 375°F (190°C).
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In a 9×13″ baking dish, combine all ingredients except pesto and water. Toss well.
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Add water, stir gently, and cover tightly with foil.
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Bake 30 mins, stirring halfway through.
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Uncover, stir in pesto, bake uncovered 5 more minutes.
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Rest 5–10 mins, then serve or portion for meal prep.
Notes
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Add spinach + lemon zest with pesto for brightness.
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Stir in shredded chicken or vegan sausage for protein.
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Make it cheesy with ¼ cup nutritional yeast!
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Freezes beautifully—just reheat with a splash of water.
- Prep Time: 10 min
- Cook Time: 35min
Nutrition
- Calories: 450 cal per serving
- Fat: 10g
- Carbohydrates: 72g
- Fiber: 10g
- Protein: 18g