Chickpea Stew With Orzo and Mustard Greens Recipe

Name: Chickpea Stew With Orzo and Mustard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, more for drizzling; 2 medium carrots, peeled and chopped; 1 small fennel bulb or 2 celery stalks, chopped; 1 medium onion, chopped; 2 cloves garlic, minced; Pinch crushed red pepper flakes; 2 teaspoons minced fresh rosemary (optional); 2 cups chicken or vegetable broth (or water); 1 (15-ounce) can chickpeas, rinsed and drained; 3/4 cup roughly chopped cherry or grape tomatoes; 1/2 cup whole-wheat or regular orzo; 1 quart loosely packed baby mustard greens or spinach (about 5 ounces); Salt and freshly cracked black pepper; Chopped scallions, for garnish (optional); 1/4 cup finely grated Parmigiano-Reggiano cheese, more as needed

Servings: persons

2 tablespoons extra-virgin olive oil, more for drizzling
2 medium carrots, peeled and chopped
1 small fennel bulb or 2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary (optional)
2 cups chicken or vegetable broth (or water)
1 (15-ounce) can chickpeas, rinsed and drained
3/4 cup roughly chopped cherry or grape tomatoes
1/2 cup whole-wheat or regular orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
Salt and freshly cracked black pepper
Chopped scallions, for garnish (optional)
1/4 cup finely grated Parmigiano-Reggiano cheese, more as needed

1
In a large pot, heat the olive oil over medium-high heat.
2
Add the carrots, fennel or celery, and onion.
3
Cook until tender, about 5 to 7 minutes.
4
Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes.
5
Pour in the broth, if using, or water, plus an additional 2 cups water and bring to a boil.
6
Once the mixture is boiling, add the chickpeas, tomatoes and orzo.
7
Reduce to a simmer and cover with a lid.
8
Simmer 10 minutes, or until the orzo is tender.
9
Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
10
Add more water if you want the mixture to be more souplike, and season with salt and pepper.
11
Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, more for drizzling, 2 medium carrots, peeled and chopped, 1 small fennel bulb or 2 celery stalks, chopped, 1 medium onion, chopped, and more.

Yes, Chickpea Stew With Orzo and Mustard Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Stew With Orzo and Mustard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions