Chickpea Stew with Orzo and Spinach

2 Tbsp. olive oil
2 medium carrots, chopped
1 small fennel bulb (or 2 celery stalks) chopped
1 medium onion, chopped
2 garlic cloves, minced
Pinch red pepper flakes
2 tsp. fresh rosemary, minced (optional)
2 cups chicken broth
2 cups water
1 (15-oz.) can chickpeas, rinsed and drained
3/4 cup grape or cherry tomatoes, roughly chopped
1/2 cup whole-wheat or regular uncooked orzo
5 oz. baby spinach leaves, roughly chopped
Salt and pepper to taste
Chopped scallions for garnish (optional)
1/4 cup grated Parmesan cheese

In a large pot, heat olive oil over medium-high heat. Add carrots, fennel or celery, and onion. Cook until tender, about 5 minutes. Add garlic, red pepper flakes and rosemary and cook another 2 minutes. Pour in broth plus 2 cups water and bring to a boil.

Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce heat to a simmer and cover. Simmer 10 minutes or until orzo is tender. Uncover and stir in spinach and simmer until spinach is soft, about 2 minutes.

Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired) and grated cheese.

Serves 4 (each serving with 1 Tbsp. Parmesan)
WW SmartPoints per serving: 6