Friday, November 2, 2012

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.

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