Recipe: Youvetsi

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

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins

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.

Adapted from Mia Kouppa

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

Directions

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.

Youvetsi

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