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Preheat the oven to 220°C (fan 200°C)
Add the tomatoes to a large ovenproof dish, drizzle with olive oil and season with salt and pepper
Stir through the kalamata olive tapenade and bake for 15-20 minutes until the tomatoes soften and start to burst
Remove from the oven and use a spatula or fork to smash the tomatoes down to create the base for your sauce
Drain the chickpeas, reserving about 60ml of the liquid
Add the chickpeas, the reserved chickpea liquid, orzo, olive paste and 500ml boiling water to the dish
Season well with salt and stir everything together
Cover the dish tightly with foil and bake for 25 minutes until the orzo is tender
Remove from the oven and stir through the cream cheese until it melts into the sauce
Return to the oven uncovered for another 10 minutes
Serve straight away, topped with a little vegetarian parmesan if you like