chickpea stew with orzo and mustard greens

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

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