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Baked Orzo with Feta, Tomatoes, and Chickpeas

Baked Orzo with Feta, Tomatoes, and Chickpeas reads citrus 5.9, sourness 5.4 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 5.9 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.4 · Salinity 5.2 · Fruity 4.8 · Herbaceous 4.0 · Richness 3.8 · Umami 3.6 · Sweetness 3.6 · Allium 3.6 · Funk & Ferment 2.8 · Nutty 2.4 · Floral 1.9 · Heat 1.7 · Bitterness 1.6 · Earthy 1.6 · Warm Spice 1.5 · Marine & Briny 1.1

What's in it (13)

• grape tomatoes — 946 g
• chickpeas — 425 g
• feta cheese — 227 g
• olive oil — 73 g
• garlic — 12 g
• red chili flakes — 3 g
• dried leaf oregano — 1 g
• salt — 5 g
• black pepper — 3 g
• orzo pasta — 340 g
• baby spinach — 710 g
• lemon — 65 g
• basil — 15 g

Time & effort: about 40 min · effort: involved

Nutrition (per 100 g, engine-estimated): 159.2 kcal, 7 g protein, 3.1 g fat, 25.7 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the oven to 400 F. In a 9x13-inch baking dish, toss the cherry tomatoes, chickpeas, olive oil, garlic, red pepper flakes, oregano, 1 teaspoon salt, and black pepper until everything is evenly coated.
2. Nestle the block of feta into the center of the tomato mixture and drizzle it with a little more olive oil.
3. Roast until the tomatoes have burst and collapsed and the feta is soft and lightly golden at the edges, 25 to 30 minutes.
4. Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until just al dente, 8 to 9 minutes; scoop out and reserve 1 cup of the starchy pasta water, then drain the orzo.
5. When the tray comes out of the oven, use a fork to mash the softened feta into the tomatoes and their juices until you have a rough, creamy sauce.
6. Stir the drained orzo and spinach into the tomato-feta sauce, adding a splash of the reserved pasta water as needed until the pasta is loosely coated and glossy and the spinach begins to wilt.
7. Return the dish to the oven and broil 3 to 4 minutes, watching closely, until the top is spotty golden brown and the spinach has fully wilted.
8. Off the heat, squeeze over the lemon juice, scatter with the torn basil, and season with more salt to taste before serving.

Dishes with a similar flavor shape

• Roasted Red Pepper and Feta Pasta — Mediterranean
• Greek Orzo Bake with Feta and Spinach — Greek
• Harissa Roasted Vegetable and Chickpea Bake — Middle Eastern
• Greek White Bean and Spinach Skillet — Greek
• Crispy Cauliflower Steaks with Chimichurri — American

Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.