Spiced Chickpea and Spinach Orzo Casserole

• 8 oz orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 10 oz fresh spinach, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook orzo according to package instructions until al dente; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
4. 4 Add diced tomatoes, vegetable broth, cumin, smoked paprika, and cayenne pepper. Simmer for 10 minutes.
5. 5 Stir in chickpeas and spinach until spinach is wilted.
6. 6 Combine orzo with the chickpea mixture in a greased 9x13 inch baking dish.
7. 7 Top with feta and mozzarella cheese.
8. 8 Bake uncovered for 25 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• skillet
• baking dish

Variations

• Add 1/2 cup of diced bell peppers for extra color and crunch.
• Substitute quinoa for orzo for a gluten-free option.

Substitutions

• Use crumbled goat cheese instead of feta for a tangy twist.
• If you don't have smoked paprika, substitute with regular paprika.

Pairings

• A glass of dry riesling complements the spices well.
• Serve with warm pita bread for scooping.

Nutrition

Tips

• For extra flavor, toast the spices in the olive oil before sautéing the onions.
• Use baby spinach for quicker wilting.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of garlic naan.
• Pair with a crisp green salad.

FAQ