Chickpea Stew With Orzo and Mustard Greens

Ingredients:

  • 2 tbsp olive oil, extra virgin
  • 2 carrots (chopped)
  • 1 fennel bulb (chopped)
  • 1 medium onion
  • 2 garlic cloves (minced)
  • 2 tsp fresh rosemary (minced - optional)
  • 2 cups vegetable broth
  • 15 oz chickpea, cooked (rinsed and drained)
  • ½ cup orzo (regular or whole wheat)
  • 1 quart mustard greens (or spinach)
  • scallions (chopped for garnish)
  • ¼ cup Parmigiano-Reggiano (finely grated)
  • salt

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.

 

Nutrition:

  • 235 calories
  • 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat
  • 31 grams carbohydrates
  • 8 grams dietary fiber
  • 7 grams sugars
  • 10 grams protein
  • 655 mg sodium

Servings: 6

Source: https://cooking.nytimes.com/recipes/1015767-chickpea-stew-with-orzo-and-mustard-greens?smid=ck-recipe-android-share