I looked at a bunch of recipes and came up with this. Take it and give it your own spin!
Ingredients
2 tablespoons extra-virgin olive oil, more for drizzling
2 medium carrots, peeled and chopped
1 small fennel bulb chopped
1 medium onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes
2 cups chicken or vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
¾ cup roughly chopped cherry or grape tomatoes
½ cup whole-wheat or regular orzo or pearl couscous
1 bag baby spinach (about 5 ounces)
Salt and freshly cracked black pepper
¼ cup finely grated Parmigiano-Reggiano cheese, more as needed
In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel, and onion. Cook until tender, about five minutes or so. Add the garlic, red pepper, and cook for another two minutes. Pour in the broth plus an additional two cups of water and bring to a boil.
Once the mixture is boiling, add the chickpeas, tomatoes, and orzo or pearl couscous. Reduce to a simmer and cover with a lid. Simmer ten minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about two 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 grated cheese and a drizzle of olive oil.
Chickpea and Spinach Stew
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Loading...I looked at a bunch of recipes and came up with this. Take it and give it your own spin!
Ingredients
- Ingredients
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 2 medium carrots, peeled and chopped
- 1 small fennel bulb chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes
- 2 cups chicken or vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- ¾ cup roughly chopped cherry or grape tomatoes
- ½ cup whole-wheat or regular orzo or pearl couscous
- 1 bag baby spinach (about 5 ounces)
- Salt and freshly cracked black pepper
- ¼ cup finely grated Parmigiano-Reggiano cheese, more as needed
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel, and onion. Cook until tender, about five minutes or so. Add the garlic, red pepper, and cook for another two minutes. Pour in the broth plus an additional two cups of water and bring to a boil.
Once the mixture is boiling, add the chickpeas, tomatoes, and orzo or pearl couscous. Reduce to a simmer and cover with a lid. Simmer ten minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about two 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 grated cheese and a drizzle of olive oil.
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