Oven-Baked Spanish Chickpeas & Orzo
with Artichokes & Romesco Mayo
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 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.
Details
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 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.
Nutrition per serving
Ingredients
4 oz
Orzo Pasta
1 each
15.5-oz can Chickpeas
3 tbsp
Romesco Sauce (contains almonds)
4 oz
Grape Tomatoes
3 oz
Baby Spinach
2 tbsp
Mayonnaise
2 tbsp
Sliced Roasted Almonds
2 tbsp
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 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 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!
Instructions
step 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.
step 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!
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