Chickpea Stew With Orzo and Mustard Greens

This soup was delicious! However, you do need to get creative with the seasoning in order to create a deeper flavor. I added a bay leaf once the broth was in the pot, and also added in a bit of thyme, coriander, chili flakes, extra garlic, and periodic seasoning with salt and pepper. I'd also recommend adding only broth, not broth cut with water. Heavy handed cheesing will also go a long way! A haiku: Sav'ry and pleasant Steaming bowl on a cold day Lemon squeeze a must

I made this but without the orzo and added in a few extra chickpeas. Used one large garden tomato instead of cherry tomatoes and celery since it's what I had. Mustard greens, kale and arugula from the garden for the greens. This soup made me feel like a million bucks. When our collards come in, I'll make it again with those.

Quite nice. Cooked exactly as directed, added a little lemon juice as a garnish. For a fall/winter stew it had a welcome lightness. Maybe next time I'll add some sausage? Would that be good?

I used four cups of chicken broth, twice as much garlic (you can never have too much garlic), chopped gai lan (Chinese broccoli), a couple of pieces of dried chile de arbol and added the juice of one key lime a the table to each serving. Very tasty!!

Made this in my Instant Pot with great success! Sautéed the veggies per recipe in the IP, then added the rest of the ingredients (except spinach) and cooked on high pressure for 4 mins. Manually released the steam, stirred in the spinach and seasoned with salt and pepper. Absolutely delish!

Sometimes the recipes that seem too simple to be amazing really surprise you. My family really enjoyed this-even my meat loving 12 year old son. It's delicious. The rosemary is crucial in my opinion. It's going on the regular rotation. I used spinach but will try with mustard greens.

An easy, quick vegetable soup! Very adaptable- I added potatoes, veg sausage, thyme instead of rosemary, and collards instead of mustard greens (which needed 10+ min to soften in the soup, next time I'd add them with the orzo). I also added a hunk of parm with the stock and it provided a lovely depth of flavor.

I make this at least twice a month. It is always tasty and you can substitute any greens and it is still wonderful. I have also used canned tomatoes when I'm out of fresh.

This dish is delicious. It just happened that my early fall CSA allotment contained so many of these vegetables: fennel, carrots, cherry tomatoes, garlic, onion, and bitter greens and kale. I got to use them all and I'm sure that the freshness of the ingredients had something to do with the deliciousness of the dish. This would be an excellent vegetarian dish for a party (I used water). My only suggestion is that if used it as a side dish, cut the water to 3 cups, so it isn't as soupy.

This was delicious and adapted with aplomb to what I had on hand. I subbed some leftover peruano beans for the chickpeas; torn basil leaves for the rosemary; a can of Rotel for the cherry tomatoes and pepper flakes; and penne for the orzo. I threw in a yellow bell pepper and a zucchini I needed to use before it was too late, plus a Parmesan rind for flavor. The result was so good, it was as if I'd planned the whole thing. Loved how fast it was to make. The veggies stayed firm and vibrant.

A very nice soup, one that I will make again. The next time, however, I will used canned, diced tomatoes rather than cherry tomatoes. I definitely had the cherry toms in the soup the allotted time but the skins were still tough and I didn't like them in the soup. One reviewer suggested adding sausage to make it more hearty and I may try that too. I also will add a few large drops of Worcestershire.

I used frozen spinach in this recipe and it worked well. I think any frozen chopped greens would work. Just one more option for an already versatile recipe.

OMG! I just made this and it's amazing. The only change I made was what most others have suggested - you can make this with just about any vegetables you have on hand. I added quartered Brussels sprouts and a chopped sweet potato. I'll be making this again, and again, and... :D

Throw in a parm rind when cooking. Absolutely finish with fresh lemon evoo and fresh grated parm. I used spinach for the green. It was phenomenal.

I added finely chopped preserved lemon to the scallions, as well as some cilantro. The combination brightened the flavors nicely. As others have commented, the recipe is very forgiving of substitutions: leftover black beans for chickpeas, kale and arugula for the greens, a fresh serrano for the red pepper flakes.