Easy Mediterranean Orzo Recipe

Cosy and nutritious, this plant-based Easy Mediterranean Orzo is ideal for a simple vegan mid-week dinner. It combines garlic, cherry tomatoes, broccolini, chickpeas, and olives with orzo, creating a wholesome and delicious meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 °F.

Step 2

Cut a large garlic head horizontally halfway. Wrap the bottom half in baking paper and place face down in a large baking dish. Reserve the rest of the garlic for another recipe.

Step 3

Add the broccolini, chickpeas, tomatoes, olives, oregano, chili flakes, salt, and olive oil to the baking dish. Mix to combine, and bake for 30 minutes, stirring halfway.

Step 4

In the meantime, prepare a pot of boiling water, add the vegetable stock powder, and cook the orzo according to the packet instructions. Reserve ¼ cup of the cooking water. TIP: Aim to synchronize this step with the completion of the baked veggies to ensure everything is served warm and fresh.

Step 5

Once baked, remove the garlic from the paper. Squeeze the flesh out of the garlic skin into a small bowl and mash with a fork. If it’s too hot, use a cloth to protect your fingers, or place in the fridge for a couple of minutes.

Step 6

Add the mashed garlic back to the tray and the cooked orzo, reserved pasta water, baby spinach, and lemon juice. Mix to combine, adjust salt to taste, and top with pine nuts and fresh basil.

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