Hearty Chickpea Stew with Pesto

By Dixie8686

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

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Step 1In 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.

Step 2Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.