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


  • 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

  • ¼ 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.

    Andrew Purcell

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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