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An oven baked vegan version of Greek youvetsi recipe with chickpeas and orzo.
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4.75 from 4 votes

Youvetsi with chickpeas

An oven baked vegan version of Greek youvetsi recipe with chickpeas and orzo.
Prep Time15 minutes
Cook Time1 hour
Soaking time12 hours
Course: Main Course
Cuisine: Greek
Servings: 4 people
Author: Mia Kouppa

Equipment

  • saucepot
  • medium roasting pan

Ingredients

  • 1 cup (175 grams) dried chickpeas
  • 2 tbsp (30 mL) olive oil
  • 3 ¼ cups (810 mL) boiling water
  • cups (375 mL) tomato passata (or tomato sauce)
  • 1 ⅓ cups (250 grams) uncooked orzo
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Soak the chickpeas in cold water overnight.
    1 cup (175 grams) dried chickpeas
  • Bring a pot of water to a boil and add the chickpeas.  Cook chickpeas, uncovered over medium heat for 30 – 40 minutes until done.  Drain, and set aside.
  • Preheat oven to 375 degrees Fahrenheit.
  • In a medium sized roasting pan combine the olive oil, tomato passata, boiling water, uncooked orzo, chickpeas, cinnamon, salt and pepper.  Stir well.
    2 tbsp (30 mL) olive oil, 3 ¼ cups (810 mL) boiling water, 1½ cups (375 mL) tomato passata (or tomato sauce), 1 ⅓ cups (250 grams) uncooked orzo, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon pepper
  • Bake, uncovered, in a 375 degrees Fahrenheit oven, in the lower rack.  Total cooking time will be 30 minutes, however every 10 minutes stir well to prevent the orzo from sticking to the bottom of the pan.  If your yiouvetsi appears too dry, add more boiling water, 1/3 cup at time.
  • After 30 minutes check the orzo to ensure that it is cooked.  Remove from oven and serve hot.
  • Enjoy!