Hearty Chickpea Stew with Pesto

Originally from marthastewart.com

  • 3 tablespoons olive oil
  • 1 large sweet onion, thinly sliced
  • 4 stalks celery, thinly sliced
  • Salt and pepper
  • 5 sprigs oregano
  • 3 tablespoons tomato paste
  • 6 cups vegetable broth
  • 2 cans (15.5 ounces each) chickpeas, rinsed and drained
  • 3 thick slices stale rustic bread, crusts removed, torn into small pieces
  • 1/4 cup basil pesto, for serving
  1. In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes.
  2. Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.

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