This recipe is basically a baked, Greek version of Pasta e Ceci. Though Pasta e Ceci tends to be more soup like and this came out less watery but still not quite as dry as a strained pasta. I really enjoyed the mild flavors but next time I might add more cinnamon and herbs to the sauce. Topping this with a handful of feta is an absolute must but between the chickpeas and the feta it’s a great way to bring in some protein to your easy weeknight pasta meal.
Youvetsi
Ingredients
300 g cooked chickpea
30 ml olive oil
800 ml boiling water
375 g pasta sauce
250 g uncooked orzo
1 tsp each: cinnamon, fennel, salt, pepper, and garlic
Directions
1
Preheat the oven to 190°C.
2
In a 13x9 glass baking dish combine the olive oil, tomato tomato sauce, water, orzo, chickpeas, and spices and stir well.
3
Bake, for 35-45 minutes, stirring every 10 minutes to make sure the food does not stick to the pan.
4
Serve with lots of fresh herbs and feta.
Ingredients
Ingredients
300 g cooked chickpea
30 ml olive oil
800 ml boiling water
375 g pasta sauce
250 g uncooked orzo
1 tsp each: cinnamon, fennel, salt, pepper, and garlic