Each month, the Food Justice Committee shares a recipe that includes ingredients available in our bulk bins and/or Co-op Basics, Co-op Deals or Weavers Way Deals.

This recipe is adapted from Melissa Clark, a New York Times food columnist and cookbook author. It was originally published in the Times on Dec. 3, 2013.

Spinach, arugula or kale work in this recipe if you can’t find mustard greens.

Directions

• 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 and red pepper, if using, and cook another 2 minutes. Pour in the broth, plus an additional 2 cups of water, and bring to a boil.
• Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover. 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 soup-like, and season with salt and pepper. Ladle into bowls and top with chopped grated cheese and a drizzle of olive oil.