Hearty Chickpea and Orzo Stew with Greens

1. Heat Oil and Cook Vegetables

Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat until the oil is hot. Add the chopped carrots, fennel (or celery), and onion to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and beginning to brown.

2. Add Garlic and Red-pepper Flakes

Next, stir in the minced garlic, a pinch of red-pepper flakes, and the optional fresh rosemary if you're using it. Cook for another 2 minutes, letting the garlic become fragrant but not burnt.

3. Add Broth and Water

Pour in 2 cups of chicken or vegetable broth along with an additional 2 cups of water. Bring the mixture to a rolling boil. This boiling step ensures the flavors meld together and creates the perfect environment for cooking the orzo.

4. Add Chickpeas, Tomatoes, and Orzo

Once boiling, add the rinsed and drained chickpeas, the roughly chopped tomatoes, and the orzo. Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. This simmering allows the orzo to cook through and absorb the flavors of the broth.

5. Add Greens and Season

Uncover the pot and stir in the baby mustard greens or spinach. Cook for about 2 minutes, just until the greens are wilted and bright green.

6. Season and Serve

Finally, season the stew with salt and black pepper to taste. Ladle the stew into bowls, and finish each serving with a sprinkle of chopped scallions (if using), a generous amount of finely grated Parmigiano-Reggiano, and a drizzle of olive oil.