The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Chickpea and Olive Orzo
October 2021
Reading time 2 Minutes

Gentle heat pops of fruity pomegranate, savoury olives and nutty chickpeas

This bake is substantial and nutritious, with very little preparation needed! Delicious and comforting bowl-food.
  • 500g (2 cups) passata
  • 1 tbsp rose harissa paste
  • 1 tsp dried oregano
  • pinch of ground cinnamon
  • 4 tbsp dried orzo pasta (ensure egg-free)
  • 1 x 400g (14oz) can chickpeas (garbanzo beans), drained and rinsed
  • Handful of pitted green olives
  • Juice of ¼ unwaxed lemon
  • Generous pinch of sea salt
  • Small handful of flat-leaf parsley, finely chopped
  • Seeds of ½ pomegranate
  • 2 tbsp plain soya yogurt
  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Whisk together the passata, harissa, oregano and cinnamon in the bottom of a roasting pan, then stir in the orzo and chickpeas.
  3. Cover the pan loosely with foil, then bake in the oven for 30 minutes. Discard the foil and scatter in the olives, then return to the oven for a further 20 minutes until the orzo is plump. 
  4. Remove the roasting pan from the oven and squeeze over the lemon juice. Season with a little sea salt, then scatter over the flat-leaf parsley and pomegranate seeds. Spoon over the soya yogurt just before serving. 


Orzo is small, rice-shaped pasta. Many dried varieties are egg-free and vegan-friendly, but always check the ingredients before purchasing.

Extracted from Vegan Roasting Pan by Katy Beskow (Quadrille, £15) Photography by Luke Albert

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.