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Hearty Chickpea Stew with Pesto

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.

Everyday Food, September 2012 http://www.marthastewart.com/925139/hearty-chickpea-stew-pesto
3.30769
Rated
66.1538100(18)18
  • 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

  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.

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.

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