Description
A vibrant, hearty dish featuring roasted seasonal vegetables, tender orzo pasta, creamy whipped tahini, and crispy spiced chickpeas for a satisfying vegetarian meal.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes, red onion), chopped
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2–3 tbsp water
- Fresh parsley or cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss chickpeas and mixed vegetables with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy and tender.
- Cook orzo according to package instructions in salted water until al dente. Drain and set aside.
- In a blender or food processor, combine tahini, lemon juice, minced garlic, and a pinch of salt. Blend while slowly adding water until smooth and creamy, adjusting consistency as needed.
- Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add cooked orzo and roasted vegetables, tossing to combine and warm through.
- Serve orzo and veggie mixture topped with crispy chickpeas, a drizzle of whipped tahini, and fresh herbs.
Notes
You can customize the seasonings to taste.