Here's an easy and satisfying option courtesy of Melissa Clark. Even for leftovers the orzo never felt too mushy. Hot, light and full of vegetables! Plus cheese obviously.
Chickpea Stew with Orzo and Greens
Ingreeds:
-2 tbs evoo
-2 medium carrots, chopped
-1 fennel bulb (or celery stalks if you don't love yourself), chopped
-1 medium onion, chopped
-2 garlic cloves, minced (never a mistake to add more)
-red pepper flakes to taste
-2 tsps fresh rosemary, chopped (didn't add this because it was raining outside and I was too lazy. lemon-thyme was closer so added that)
-2 cups broth or water
-1 15oz can of chickpeas, drained and rinsed
-3/4 cup chopped cherry toms
-1/2 cup orzo
-a bunch of greens (kale, spinach)
-salt and pep
-scallions, chopped
-lots of finely grated parm
Step 1:
Heat the evoo over medium-high in a large pot. Add chopped carrots, fennel, and onion. Cook about 5-7 minutes until tender. Add garlic, red-pepper flakes, rosemary (if using) and cook for another few minutes. Pour in broth/water, plus 2 additional cups of water and bring to a boil.
Step 2:
Once boiling, add chickpeas, tomatoes and orzo. I'd add some salt here as well. Reduce to a simmer and cover. Simmer for 10 minutes or until the orzo is tender. Uncover and stir in greens (do this earlier if using kale) and simmer about 2 minutes until soft.
Step 3:
Add more water if you prefer more of a soup, and season with salt and pep. Ladle into bowls and top with scallions and parm. A drizzle of olive won't hurt either.