Chickpea Stew with Orzo & Mustard Greens
Ingredients:
2 medium carrots, peeled and chopped
1 small fennel bulb or 2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
Several pinches of crushed red pepper flakes
2 tbl tomato paste (optional)
1 tbl minced fresh rosemary (2 tsp goes into pan, 1 tsp left for garnish)
4 cups vegetable broth (or water)
1 - 15-ounce can chickpeas, rinsed and drained (or cook ¾ cup dried chickpeas)
1 heaping cup cherry tomatoes, roughly chopped
½ cup whole-wheat or chickpea orzo (Banza brand)
4 cups packed mustard greens or spinach
Cracked black pepper
Finishing spices
Chef Note: For finishing spice, mix together: 1 tsp of rosemary, 1 chopped scallion, lemon zest
Directions:
• In a large pot (preferably Dutch oven), heat the pan over a medium-high heat.
• Sauté onions in water or broth until transparent.
• Add carrots, fennel, or celery. Cook until tender, or about 5 to 7 minutes.
• Add the garlic, red pepper, tomato paste (if using), and rosemary. Cook for another 2 minutes.
• Pour in the water or broth, and bring to a boil.
• Once the mixture is boiling, add the chickpeas, tomatoes, and orzo. Reduce to a simmer and cover
with a lid. Simmer for 10 minutes, or until the orzo is tender. Watch carefully, and stir so the orzo doesn’t
stick to the bottom of the pan.
• Uncover and stir in the greens until they are wilted, or for approximately 2 minutes.
• Add more water if you want the mixture to be more soup-like.
• Top with finishing spice mixture plus freshly-grated black pepper.
• Ladle into bowls. Top with a sprinkling of Vegan Parmesan Cheese (optional)
Ingredients for Vegan Parmesan Cheese:
½ cup hemp seeds
¼ cup nutritional yeast
½ tsp garlic powder
½ tsp onion powder
Directions:
• Stir together all ingredients.
• Store in an airtight container.