prep time: tbd
cook time: tbd
servings: 4 - 6
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
1. in a large pot, heat 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 the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013