Chickpea Orzo with Homemade Roasted Tomato Sauce

Chickpea Orzo with Homemade Roasted Tomato Sauce

I’ve been all about simple pasta dishes this summer. I still do plenty of batch cooking—stews, soups, hefty grain dishes, etc.—but now that I’m cooking for one again, pasta is often the easiest choice. I think it lends itself to single portions a little more easily than most grains, and the speedy cooking time makes it easy to come up with meal ideas on the fly. This chickpea orzo with homemade roasted tomato sauce is my new favorite, a truly scrumptious meal that comes together with very little active work. And while I love the orzo here, you can make the dish with any pasta shape you like.

Ingredients

  • 3 pounds roma tomatoes, halved or quartered, depending on size
  • 6 large cloves garlic, unpeeled
  • 1 white or yellow onion, cut into thin wedges
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Crushed red pepper flakes (optional)
  • 8 ounces orzo pasta (you can substitute another small pasta shape, or you can use a toothsome whole grain, such as farro or barley)
  • 2 cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
  • Vegan parmesan or hempesan (optional)
Read the whole recipe on Choosing Raw