Chickpea Stew With Orzo and Mustard Greens

By Melissa Clark

Published December 2, 2013

  • A serving of chickpea stew with orzo and mustard greens in a white bowl is next to a white Dutch oven holding additional stew. A plate of crusty bread is nearby.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
25 minutes
Rating
5(7,996)
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

  • 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 garlic cloves, minced

  • Pinch of 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

  • ¾ cup roughly chopped cherry or grape tomatoes

  • ½ cup whole-wheat or regular orzo

  • 1 quart loosely packed baby mustard greens or spinach (about 5 ounces)

  • Salt and black pepper

  • Chopped scallions, for garnish (optional)

  • ¼ cup finely grated Parmigiano-Reggiano, plus more as needed

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

34 grams carbs; 4 milligrams cholesterol; 244 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 9 grams fiber; 720 milligrams sodium; 11 grams protein; 8 grams sugar

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.

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Ratings

5 out of 5
7,996 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?

Rickydelflorida

Loved this! I thought I was buying mustard greens from the supermarket, but when I went to ring them up, they rang up as turnip greens. I didn’t have time to put them back so I took them anyway. Turned out to be a pleasant surprise. I also added some baby arugula to the mix. I didn’t use orzo, I used golden millet that I toasted first. It made it come out a little bit like Pastina.

Anne C.

This is delicious! Made it with spinach, as there were no fresh mustard greens at the market. What a nich fresh, light summer soup. I will make it often.

ari

made initially w one cup of orzo. three chicken boullion cubes

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