Chickpea Tomato Orzo Bake

Ingredients

• 2 Can canned chickpeas - 2 (15-ounce) cans, drained and rinsed, drained and rinsed
• 1 Cup orzo - 1 cup
• 1 Can canned crushed tomatoes - 1 (28-ounce) can
• 5 Ounce baby spinach - 5 ounces
• 0.5 Cup Kalamata olives - 1/2 cup, pitted and halved, pitted and halved
• 1 Count red onion - 1 medium, diced, diced
• 4 Count garlic - 4 cloves, minced, minced
• 2 Tablespoon extra-virgin olive oil - 2 tablespoons
• 2 Cup low-sodium vegetable broth - 2 cups
• 1 Teaspoon dried oregano - 1 teaspoon
• 0.5 Teaspoon smoked paprika - 1/2 teaspoon
• 1 Count lemon - 1 medium, zested and juiced, Use both zest and juice.
• 1 Teaspoon kosher salt - 1 teaspoon
• 0.5 Teaspoon black pepper - 1/2 teaspoon

Instructions

1. Preheat and prep

   1. Preheat the oven to *400°F*. Dice the *red onion*, mince the *garlic*, halve the *Kalamata olives*, and zest and juice the *lemon*.

2. Combine the bake

   2. 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*.

3. Bake covered

   3. Cover the dish tightly with foil and bake for *25 minutes*, until the sauce is bubbling and the orzo is *partly tender*.

4. Bake uncovered

   4. 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*.

5. Finish with spinach, olives, and lemon

   5. Stir in the *baby spinach*, *Kalamata olives*, lemon zest, and lemon juice until the spinach is *wilted* and evenly mixed through.

6. Rest and serve

   6. Let the bake rest for *5 minutes* before serving so the orzo can *finish absorbing sauce* and the portions hold together.