Chickpea Stew With Orzo and Mustard Greens

By Melissa Clark

Chickpea Stew With Orzo and Mustard Greens
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
5(6,482)
Comments
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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.

Featured in: Chickpea Stew, Complex and Colorful, From Meager Beginnings

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons extra-virgin olive oil, more for drizzling
  • 2medium carrots, peeled and chopped
  • 1small fennel bulb or 2 celery stalks, chopped
  • 1medium onion, chopped
  • 2garlic cloves, minced
  • Pinch of red-pepper flakes
  • 2teaspoons minced fresh rosemary (optional)
  • 2cups chicken or vegetable broth (or water)
  • 1(15-ounce) can chickpeas, rinsed and drained
  • ¾cup roughly chopped cherry or grape tomatoes
  • ½cup whole-wheat or regular orzo
  • 1quart loosely packed baby mustard greens or spinach (about 5 ounces)
  • Salt and black pepper
  • Chopped scallions, for garnish (optional)
  • ¼cup finely grated Parmigiano-Reggiano, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

235 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 10 grams protein; 655 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 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. Step 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.

Ratings

5 out of 5
6,482 user ratings
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Comments

Jacques

This soup was delicious! However, you do need to get creative with the seasoning in order to create a deeper flavor. I added a bay leaf once the broth was in the pot, and also added in a bit of thyme, coriander, chili flakes, extra garlic, and periodic seasoning with salt and pepper. I'd also recommend adding only broth, not broth cut with water. Heavy handed cheesing will also go a long way! A haiku: Sav'ry and pleasant Steaming bowl on a cold day Lemon squeeze a must

Baker_D

I made this but without the orzo and added in a few extra chickpeas. Used one large garden tomato instead of cherry tomatoes and celery since it's what I had. Mustard greens, kale and arugula from the garden for the greens. This soup made me feel like a million bucks. When our collards come in, I'll make it again with those.

Mordecai

Quite nice. Cooked exactly as directed, added a little lemon juice as a garnish. For a fall/winter stew it had a welcome lightness. Maybe next time I'll add some sausage? Would that be good?

Emily

If you don’t have Parmesan cheese on hand, but rather Cheez-its, crushing some and adding as a topping adds some additional flavor to this already flavorful recipe. As does the generous squeeze of lemon juice!

Molly

Only three steps and simple pantry ingredients, making this delicious soup was delightful! Served on a cold rainy day in May with cheesy toast, but could be a staple meal with greens and cherry tomatoes from the garden in the coming months. All finicky family members ate it up.

Mo

So good. I used leek instead of fennel and omitted the rosemary. No need for cheese or a drizzle of oil, as it somehow already tasted quite rich. A great early spring soup. Definitely a make again.

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