Blue Giraffes and Concrete Jungles: Chickpea Stew with Orzo and Mustard Greens

08 April 2014

Chickpea Stew with Orzo and Mustard Greens

I love a good stew and this one is as easy as can be- and it can be vegan/vegetarian or you can add an extra protein. It's easy to play with,quick to make, colorful, and has some wonderful flavor.

Ingredients:
2 tbsp of EVOO, more for drizzling

2 medium carrots, peeled and chopped
1 small fennel bulb or 2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
Pinch of crushed red pepper flakes
2 tsps minced fresh rosemary (optional but recommended)
2 cups of chicken or vegetable broth (or water)
1 (15 oz) can chickpeas, rinsed and drained
3/4 cup roughly chopped cherry or grape tomatoes
1/2 cup whole-wheat or regular orzo
1 qt loosely packed baby mustard greens or spinach (about 5 oz)
salt and pepper
chopped scallions, for garnish
1/4 cup finely grated parmigiano-reggiano cheese, more as needed

Yields: 4-6 servings

Directions:
1. In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5-7 minutes. Add the garlic, red pepper, and rosemary (if using), and cook another 2 minutes. Pour in broth, if using, or water, plus an additional 2 cups of 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 orzo is tender. Uncover and stir in 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, top with chopped scallions (if you want), the grated cheese and drizzle with olive oil.

Enjoy!

I've never tried adding a protein but I'm not sure why a piece of grilled chicken wouldn't work with this. And I typically serve with corn muffins- you find that recipe here.