Hearty Chickpea Stew with Pesto
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As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. Look for it in the refrigerated section of your market, or make your own.
Hearty Chickpea Stew with Pesto
Warm chilly nights with this satisfying vegetarian stew. Everyday Food editor Sarah Carey shows you how to thicken it with an unusual ingredient -- bread!
- Yield Serves 4
Ingredients
- 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
Directions
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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.
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Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.
Cook's Note
Bean Bonus
A cup of chickpeas has 11 grams of fiber, 12 grams of protein, and 18 percent of the iron you need in a day.
Loved this soup! I substituted 1 tsp dried oregano for the fresh sprigs. I also omitted the bread. We topped off the soup with pesto and Parmesan. I served toasted, crusty bread on the side. It was delicious!
I agree with dragonsdrama.....where's the video, so far 2 recipes missing them, hope its just temporary and we get them back soon!! Thank you so much for those entertaining videos!!
Have you decided not to do the video's anymore? I really enjoyed them, and several of my friends signed up to receive them too. This is the 2nd recipe posted with no video. Please bring them back!
This is a delicious stew and even better the next day. I followed another reviewer's advice and added a Parmesan cheese rind and used rosemary because I have lots of it.
Quick. Easy. Delicious. I'm making it again this weekend for another get-together, since it was loved by everyone at two prior gatherings (even a bean-hater!). A definite keeper, and clearly a new go-to recipe for me this fall-winter. Delicious as followed, but I'll probably also try rosemary instead of oregano, and I have to remember to throw in my Parm cheese rinds! Enjoy!