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.)



Ingredient Checklist


Instructions Checklist
  • 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.

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

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.

Reviews (5)

111 Ratings
  • 5 star values: 24
  • 4 star values: 24
  • 3 star values: 41
  • 2 star values: 17
  • 1 star values: 5
Rating: 5.0 stars
This recipe was great! It definitely needs the pesto on top though, because it was a bit bland otherwise, so don't skimp out
Rating: 4 stars
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!
Rating: Unrated
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!!
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
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!