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   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chickpea Stew w/Orzo & Mustard Greens   
    Categories: Beans, Pasta, Greens, Vegetables, Herbs   
         Yield: 5 servings   
       
         2 tb Extra-virgin olive oil; more   
              - for drizzling   
         2 md Carrots; peeled, chopped   
         1 sm Fennel bulb; chopped   
              +=OR=+   
         2    Celery ribs; chopped   
         1 md Onion; chopped   
         2 cl Garlic; minced   
           pn Red-pepper flakes   
         2 ts Minced fresh rosemary;   
              - (opt)   
         2 c  Chicken broth   
        15 oz Can chickpeas; rinsed,   
              - drained   
       3/4 c  Rough chopped cherry or   
              - grape tomatoes   
       1/2 c  Orzo; whole wheat or regular   
         1 qt Loose packed baby mustard   
              - greens or spinach   
              Salt & black pepper   
              Chopped scallions; garnish   
              - (opt)   
       1/4 c  Fine grated Parmigiano-   
              - Reggiano; more as needed   
       
     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.   
        
     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.   
        
     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.   
        
     By: Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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