CityView Magazine

Discove r Cit yV iewN C.co m's fre s h up d ate d loo k ! | 49 Chickpea Stew with Orzo and Mustard Greens (Vegetarian) Method 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, and cook another 2 minutes. Pour in the broth, 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 so, about 2 minutes. Add more water or broth if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped green onions (if desired), grated cheese and a drizzle of olive oil. Serves 4 Brussels Sprouts, Cucumber, and Quinoa Salad (Vegan) is Brussels Sprouts, Cucumber and Quinoa Salad is gluten-free, and wonderfully light and delicious! 1 pound Brussels sprouts, ends trimmed, then halved lengthwise and thinly sliced 1 cup cucumber, sliced 2 cups mixed salad greens 2 cups cooked quinoa 6 pitted dates 2/3 cups chopped toasted pecans Orange Vinaigrette 1/4 cup freshly squeezed orange juice 1/4 cup olive oil 2 tablespoons apple cider vinegar Pinch of salt, pepper, and sugar Method To Make e Salad: Toss all ingredients together until combined. To Make e Orange Vinaigrette: Whisk all ingredients together until combined. Serves 4 2 tablespoons olive oil, more for drizzling 2 medium carrots, peeled and chopped 1 small fennel bulb or 2 celery stalks, chopped 1 medium onion, chopped 2 garlic cloves, minced Pinch crushed red pepper flakes 2 teaspoons minced fresh rosemary 2 cups chicken or vegetable broth 1 15-ounce can chickpeas, drained 3/4 cup rough-chopped cherry or grape tomatoes 1/2 cup whole-wheat or regular orzo 1 quart loosely packed baby mustard greens or spinach (about 5 oounces) Salt and pepper to taste Chopped green onions, for garnish (optional) 1/4 cup grated Parmigiano-Reggiano cheese

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