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Hearty Chickpea Stew with Pesto

Recipe photo courtesy of Andrew Purcell

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 pesto in the refrigerated section of your market, or make your own.)

Source: Everyday Food, September 2012



Cook's Notes

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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How would you rate this recipe?
  • 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!
  • MS10941854
    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!
  • MS11222510
    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!

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