I am always looking for quick and easy weeknight meals, but I am never willing to sacrifice taste. That’s why I created this stew. It’s easy to make, and it’s literally bursting at the seams with flavor. I recommend making a double batch and freezing some. That way, on nights when you are feeling tired after work and want a comforting meal, you can defrost it in minutes and enjoy. For this recipe, I like using orzo or any small pasta shape, and if you are gluten-free, feel free to use a gluten-free pasta. Gluten-free pasta often requires a few more minutes of cooking time, so be sure to keep an eye on it. And while I love using spinach in this stew, use whatever greens you have on hand: kale, escarole, chard, or the like. Once the stew is done, I recommend adding a generous pinch of freshly grated cheese on top. Serve with a side of crusty sourdough bread.


  • 3 tablespoons extra-virgin olive oil

  • 1 large onion, finely diced

    WNK- Love to eat book voer Love to Eat: 75 Easy, Craveworthy Recipes for Healthy, Intuitive Eating. Nicole Keshishian Modic
  • 4 garlic cloves, mashed

  • 1 tablespoon chopped fresh rosemary

  • 1 teaspoon ground cumin

  • 1⁄2 teaspoon crushed red pepper flakes

  • Sea salt

  • Ground black pepper

  • 1 (28-ounce) can whole peeled tomatoes, drained

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 3 cups vegetable broth

  • 1 1⁄4 cups orzo pasta

  • 2 to 3 cups fresh spinach

  • Freshly grated Parmesan or Pecorino Romano cheese for topping


Heat the oil in a large pot (a Dutch oven would work perfectly as well) on the stove over medium heat. Once the oil is hot, add the onion and sauté for 5 to 6 minutes, until the onion begins to soften. Add the garlic, rosemary, cumin, and red pepper flakes. Season well with the salt and pepper. Add the tomatoes and chickpeas, using a spoon to smash and break down some of the tomatoes and chickpeas. Add the vegetable broth and pasta and give everything a nice stir, making sure that nothing sticks to the bottom of the pot. Bring to a gentle boil, then cover, turn down the heat to low, and cook for 10 to 12 minutes. The pasta should be al dente.

Remove the pot from the heat and add the spinach, stirring for 1 to 2 minutes, until the spinach is wilted. Top with the cheese and serve.

“Reprinted with permission from Love to Eat: 75 Easy, Craveworthy Recipes for Healthy, Intuitive Eating. Copyright © 2022 by Nicole Keshishian Modic. Photography Copyright © 2022 by Eva Kolenko. Published by Ten Speed Press, an imprint of Penguin Random House.”

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