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
AuthorMabDifficultyBeginnerPreheat the oven to 190°C.
In a 13x9 glass baking dish combine the olive oil, tomato tomato sauce, water, orzo, chickpeas, and spices and stir well.
Bake, for 35-45 minutes, stirring every 10 minutes to make sure the food does not stick to the pan.
Serve with lots of fresh herbs and feta.
Adapted from <a href="https://miakouppa.com/youvetsi-with-chickpeas-%CE%B3%CE%B9%CE%BF%CF%85%CE%B2%CE%AD%CF%84%CF%83%CE%B9-%CE%BC%CE%B5-%CF%81%CE%B5%CE%B2%CF%8D%CE%B8%CE%B9%CE%B1/">Mia Kouppa</a>
Ingredients
Directions
Preheat the oven to 190°C.
In a 13x9 glass baking dish combine the olive oil, tomato tomato sauce, water, orzo, chickpeas, and spices and stir well.
Bake, for 35-45 minutes, stirring every 10 minutes to make sure the food does not stick to the pan.
Serve with lots of fresh herbs and feta.