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!