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
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Available Options

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    add 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
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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.

    Get Cooking

    Dietary Information Wellness

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

    Vegetarian WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Oven-Baked Spanish Chickpeas & Orzo

    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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