Chickpea Stew With Orzo and Mustard Greens

Name: Chickpea Stew With Orzo and Mustard Greens
Cook time: 25 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil, more for drizzling; 2 medium carrots, peeled and chopped; 1 small fennel bulb or 2 celery stalks, chopped; 1 medium onion, chopped; 2 garlic cloves, minced; Pinch of red-pepper flakes; 2 teaspoons minced fresh rosemary (optional); 2 cups chicken 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 ounces); Salt and black pepper; Chopped scallions, for garnish (optional); 1/4 cup finely grated Parmigiano-Reggiano, plus more as needed

Instructions

Cook:25min

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula and kale work well, too.

Updated at: Mon, 22 Sep 2025 23:42:27 GMT