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Hearty Chickpea Stew with Pesto

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.

  • servings: 4
Photography: Andrew Purcell

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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

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.

Directions

  1. Step 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. Step 2

    Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.

Source
Everyday Food, September 2012

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Reviews (5)

  • akswan 18 Mar, 2013

    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!

  • mommis 7 Nov, 2012

    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!!

  • dragonsdrama 6 Nov, 2012

    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!

  • carolcamille 2 Nov, 2012

    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.

  • jennylove 18 Oct, 2012

    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!