chickpea stew with orzo and mustard greens

prep time:  tbd
cook time:  tbd
servings:  4 - 6

2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed

1.  in a large pot, heat the olive oil over medium-high heat.  add the carrots, fennel and onion.  cook until tender, about 5 - 7 minutes.  add the garlic, red pepper and rosemary and cook another 2 minutes.  pour in the broth plus an additional 2 cups water and bring to a boil.

2.  once 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, grated cheese and a drizzle of oil oil.

- new york times, december 2013

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