CHICKPEA STEW WITH ORZO AND MUSTARD GREENS
A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you've got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula and kale work well, too.
Provided by Melissa Clark
Categories dinner, lunch, quick, weeknight, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, plus an additional 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.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 640 milligrams, Sugar 7 grams
CHICKPEA AND ORZO SOUP
Make and share this Chickpea and Orzo Soup recipe from Food.com.
Provided by Lorrie in Montreal
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
- Add tomatoes and chickpeas. Cook for 15 minutes.
- Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
- Serve the soup with bowls of chopped parsley and parmesan cheese.
Nutrition Facts : Calories 300.9, Fat 10.9, SaturatedFat 1.6, Sodium 911.5, Carbohydrate 41.9, Fiber 6.1, Sugar 3.5, Protein 10.1
EASY YOGURT SOUP WITH ORZO AND CHICKPEAS
This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.
Provided by Claudia Roden
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
- In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
- Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
- A few minutes before serving, mix the cooked orzo or rice into the soup.
- Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.
CHICKEN AND ORZO SOUP WITH ARUGULA AND BASIL
Make and share this Chicken and Orzo Soup With Arugula and Basil recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In medium soup pot, bring the chicken stock and water to a low boil.
- Meanwhile, in another soup pot, heat the olive oil over medium-high heat; add the chicken tenders and cook, stirring unitl lightly browned, about 5 minutes.
- Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper.
- Cover the pan and cook the vegetables until softened, 6-7 minutes.
- Pour the hot stock over the vegetables and bring to a boil.
- Stir in the orzo and cook until al dente, about 8 minutes.
- Remove from the heat and add the arugula and basil to wilt.
- Stir in the lemon peel, discard the bay leaf and season with salt and pepper.
- Serve with lots of grated cheese at table.
Nutrition Facts : Calories 371.9, Fat 11.3, SaturatedFat 2.1, Cholesterol 56.2, Sodium 400.1, Carbohydrate 35.6, Fiber 2.9, Sugar 6.8, Protein 31.2
ORZO & TOMATO SOUP
Make our simple, budget-friendly tomato, orzo and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat
Provided by Miriam Nice
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
- Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
- Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.
Nutrition Facts : Calories 349 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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