55m$16.26Chickpea Tomato Orzo Bake
A hearty vegan Mediterranean dinner bake with canned chickpeas, orzo, tomatoes, spinach, olives, and red onion. It makes satisfying family dinner portions with simple pantry-friendly ingredients.
- Energy
- 588 calories per serving
- Protein
- 21.1 g per serving
- Carbs
- 90.3 g per serving
- Fat
- 17.3 g per serving
- Sodium
- 1675 mg per serving
Shopping options
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
smoked paprika
0.5 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
2%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
lemon
1 Count
Kroger® Fresh Lemons Bag
6%
Kalamata olives
0.5 Cup
Kroger® Pitted Kalamata Olives in Brine
44%
baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
4%
low-sodium vegetable broth
2 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
50%
canned crushed tomatoes
1 Can
Kroger Crushed Tomatoes in Puree
50%
red onion
1 Count
Jumbo Red Onions
100%
orzo
1 Cup
Kroger® Orzo Pasta
37%
canned chickpeas
2 Can
Kroger® Garbanzo Beans
100%
garlic
4 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- canned chickpeas-2 cans
- low-sodium vegetable broth-2 cups
- canned crushed tomatoes-1 can
- baby spinach-5 oz
- orzo-1 cup
- red onion-1 medium
- garlic-4 cloves
- Kalamata olives-0.5 cups
- extra-virgin olive oil-2 tbsp
- dried oregano-1 tsp
- kosher salt-1 tsp
- lemon-1 medium
- smoked paprika-0.5 tsp
- black pepper-0.5 tsp
Preheat the oven to 400°F. Dice the red onion, mince the garlic, halve the Kalamata olives, and zest and juice the lemon.
Keep the knife blade angled away from fingers while dicing, mincing, and halving ingredients.
In the baking dish, combine the chickpeas, orzo, crushed tomatoes, red onion, garlic, olive oil, vegetable broth, oregano, smoked paprika, salt, and black pepper until the orzo is evenly submerged.
Cover the dish tightly with foil and bake for 25 minutes, until the sauce is bubbling and the orzo is partly tender.
Use oven mitts when handling the hot baking dish.
Remove the foil, stir the bake well, then return it to the oven uncovered for 10 to 15 minutes, until the orzo is tender and the sauce is thickened but still saucy.
Open the foil away from your face to avoid steam burns.
Use oven mitts when moving the hot baking dish.
Stir in the baby spinach, Kalamata olives, lemon zest, and lemon juice until the spinach is wilted and evenly mixed through.
Let the bake rest for 5 minutes before serving so the orzo can finish absorbing sauce and the portions hold together.
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