One Pot Tomato Orzo
This One Pot Baked Tomato Orzo is one of my new favourite meals. Who knew that you could make a delicious, nutritious, faimly friendly meal by just throwing a few simple ingredients into a baking dish, then letting it cook while you go about your day?
Ingredients
- 330 grams cherry tomato the higher quality, the better!
- 1/2 large brown or white onion diced
- 4 cloves garlic minced
- 3 tbsp tomato puree or paste
- 2.5 tsp oregano or dried Italian herbs
- 1/2 tsp chilli flakes optional - use more or less to your preference, or omit
- 1 cup orzo (uncooked)
- 1 400g tin cooked chickpeas drained and rinsed
- 800 ml vegetable stock
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 tbsp single or double cream I use vegan
- 1 large handful fresh basil chopped
- 2 large handfuls baby spinach
Instructions
- Preheat the oven to 200C.
- Add all of the ingredients (apart from the cream, spinach, basil, salt and pepper) to a large oven dish and mix well. Cover with tin foil and place in the oven to bake for 30 minutes, stirring half-way through.
- After 30-35 minutes (until the orzo is cooked), remove from the oven and add any salt and pepper to taste. Add in the cream, chopped basil and stir in the baby spinach until it wilts.
- Serve with extra virgin olive oil, lots of parmesan or cheddar cheese and more fresh basil. Enjoy!