Chickpea Stew With Orzo and Mustard Greens Recipe

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. 2 tablespoons extra-virgin olive oil, more for drizzling 2 medium carrots, peeled and chopped 1small fennel bulb or 2 celery stalks, chopped 1medium onion, chopped 2 garlic cloves, minced Pinch of red-pepper flakes 2 teaspoons minced fresh rosemary (optional) 2 cups chicken or vegetable broth (or water) 1(15-ounce) can chickpeas, rinsed and drained ¾ cup roughly chopped cherry or grape tomatoes ½ cup whole-wheat or regular orzo 1quart loosely packed baby mustard greens or spinach (about 5 ounces) Salt and black pepper Chopped scallions, for garnish (optional) ¼ cup finely grated Parmigiano-Reggiano, plus more as needed