Chickpea Stew With Orzo and Mustard Greens (cooking.nytimes.com)

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.

Rating: None

Ingredients

• 2 Tbsp Extra Virgin Olive Oil, more for drizzling
• 2 Carrots, medium, peeled and chopped
• 1 Fennel Bulb, chopped, or 2 celery stalks
• 1 Onions, medium, chopped
• 2 Garlic Cloves, minced
• Crushed Red Pepper
• 2 tsp Rosemary, minced fresh, optional
• 2 cups Chicken Broth, or vegetable broth or water
• 1 can Chickpeas, rinsed and drained
• 3/4 cup Cherry Tomatoes, roughly chopped, or grape tomatoes
• 1/2 cup Orzo, whole-wheat or regular
• 1 quart Baby Mustard Greens, loosely packed or spinach (about 5 ounces)
• Salt
• Black Pepper
• Scallions, chopped, for garnish (optional)
• 1/4 cup Parmigiano Reggiano, finely grated, more as needed

Preparation steps

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 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, 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 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 (if desired), grated cheese and a drizzle of olive oil.

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