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Chickpea Stew with Orzo and Mustard Greens
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
  • 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 freshly cracked black pepper
  • Chopped scallions, for garnish (optional)
  • ¼ cup finely grated Parmigiano-Reggiano cheese, more as needed
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