hearty chickpea stew with pesto... 30 minutes

 

the goods:

 

3 tablespoons olive oil

1 large sweet onion, thinly sliced

5 sprigs oregano

3 tablespoons tomato paste

6 cups vegetable broth

2 cans (15.5 ounces each) chickpeas, rinsed and drained

3 thick slices rustic bread, crusts removed, torn into small pieces

1/4 cup basil pesto, for serving

 

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.