Oven-Baked Spanish Chickpeas & Orzo with Artichokes & Romesco Mayo
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Oven-Baked Spanish Chickpeas & Orzo

with Artichokes & Romesco Mayo

30 MIN
+$2.98/serving 4 Servings
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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.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Spanish Chickpeas & Orzo with Artichokes & Romesco Mayo
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 2 15.5-Oz Cans Chickpeas
    • ½ lb Orzo Pasta
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • ½ lb Grape Tomatoes
    • 6 oz Baby Spinach
    • ¼ cup Sliced Roasted Almonds
    • ¼ cup Mayonnaise
    • 3 Tbsps Golden Raisins
    • 2 oz Sliced Roasted Red Peppers
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ½ cup Marinated Artichoke Hearts
    • 2 Single-Use Aluminum Trays
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & bake the trays
    1 Prepare the ingredients & bake the trays

    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. Pat the chicken dry with paper towels. Season with salt and pepper. Between the two trays, evenly divide the seasoned chicken, spinach, drained chickpeas, pasta, spice blend, tomatoes, artichokes, raisins, and peppers. Stir to combine. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil and bake 20 to 22 minutes, or until the pasta is tender and the chicken is cooked through. 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 trays topped with the romesco mayo and almonds. Enjoy!

    Tips from Home Chefs

    Oven-Baked Spanish Chickpeas & Orzo

    Prepare the ingredients & bake the trays
    1 Prepare the ingredients & bake the trays

    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. Pat the chicken dry with paper towels. Season with salt and pepper. Between the two trays, evenly divide the seasoned chicken, spinach, drained chickpeas, pasta, spice blend, tomatoes, artichokes, raisins, and peppers. Stir to combine. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil and bake 20 to 22 minutes, or until the pasta is tender and the chicken is cooked through. 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 trays topped with the romesco mayo and almonds. Enjoy!

    Make the romesco mayo & serve your dish
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