Oven-Baked Spanish Chickpeas & Orzo with Artichokes & Romesco Mayo
Ready to Cook

Oven-Baked Spanish Chickpeas & Orzo

with Artichokes & Romesco Mayo

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! In this hearty orzo bake, plump chickpeas, marinated artichokes, and more are mixed with a blend of bold spices, including paprika, coriander, and cayenne pepper. Crunchy almonds and a drizzle of creamy romesco mayo round out the dish.
    12 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Oven-Baked Spanish Chickpeas & Orzo with Artichokes & Romesco Mayo
    Title
    • 4 oz Orzo Pasta
    • 1 15.5-Oz Can Chickpeas
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 4 oz Grape Tomatoes
    • 3 oz Baby Spinach
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Sliced Roasted Almonds
    • 1½ Tbsps Golden Raisins
    • 1 oz Sliced Roasted Red Peppers
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ¼ cup Marinated Artichoke Hearts
    • 1 Single-Use Aluminum Tray
    time-saving
    tips & techniques
    Prepare the ingredients & bake the tray
    1 Prepare the ingredients & bake the tray

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. In the tray, combine the spinach, drained chickpeas, pasta, spice blend, tomatoes, artichokes, raisins, and peppers. Stir to combine. Add 1/4 cup of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil and bake 20 to 22 minutes, or until the pasta is tender. Remove from the oven.

    Make the romesco mayo & serve your dish
    2 Make the romesco mayo & serve your dish

    Meanwhile, in a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper. Serve the baked tray topped with the romesco mayo and almonds. Enjoy!  

    Tips from Home Chefs

    Prepare the ingredients & bake the tray
    1 Prepare the ingredients & bake the tray

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. In the tray, combine the spinach, drained chickpeas, pasta, spice blend, tomatoes, artichokes, raisins, and peppers. Stir to combine. Add 1/4 cup of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil and bake 20 to 22 minutes, or until the pasta is tender. Remove from the oven.

    2 Make the romesco mayo & serve your dish

    Meanwhile, in a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper. Serve the baked tray topped with the romesco mayo and almonds. Enjoy!  

    Make the romesco mayo & serve your dish
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