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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chickpea Stew w/Orzo & Mustard Greens
Categories: Beans, Pasta, Greens, Vegetables, Herbs
Yield: 5 servings

2 tb Extra-virgin olive oil; more
- for drizzling
2 md Carrots; peeled, chopped
1 sm Fennel bulb; chopped
+=OR=+
2 Celery ribs; chopped
1 md Onion; chopped
2 cl Garlic; minced
pn Red-pepper flakes
2 ts Minced fresh rosemary;
- (opt)
2 c Chicken broth
15 oz Can chickpeas; rinsed,
- drained
3/4 c Rough chopped cherry or
- grape tomatoes
1/2 c Orzo; whole wheat or regular
1 qt Loose packed baby mustard
- greens or spinach
Salt & black pepper
Chopped scallions; garnish
- (opt)
1/4 c Fine grated Parmigiano-
- Reggiano; more as needed

In a large pot, heat the olive oil over medium-high. Add
the carrots, fennel or celery, and onion. Cook until
tender, about 5 to 7 minutes. Add the garlic, red-pepper
flakes and rosemary, if using, and cook for another 2
minutes. Pour in the broth, if using, or water, along
with another 2 cups water, and bring to a boil.

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.

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.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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