Chickpea Stew With Orzo and Mustard Greens

Ingredients

• 2 tablespoon sextra-virgin olive oil, more for drizzling
• 2 medium carrots, peeled and chopped
• 1 small fennel bulb or 2 celery stalk s, chopped
• 1 medium onion, chopped
• 2 garlic clove s, minced
• Pinch of red-pepper flakes
• 2 teaspoon sminced fresh rosemary (optional)
• 2 cup schicken or vegetable broth (or water)
• 1(15-ounce) can chickpeas, rinsed and drained
• 3/4 cup roughly chopped cherry or grape tomatoes
• 1/2 cup whole-wheat or regular orzo
• 1 quart loosely packed baby mustard greens or spinach (about 5 ounce s)
• Salt and black pepper
• Chopped scallions, for garnish (optional)
• 1/4 cup finely grated Parmigiano-Reggiano, plus more as needed

Instructions

1. In a large pot, heat the olive oil over medium high. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper flakes and rosemary, if using, and cook for another 2 minutes. Pour in the broth, if using, or water, along with another 2 cups water, and bring to a boil.
2. Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.