Good evening! One of my husband and I’s favorite soups that never gets old is a recipe found from Martha Stewart called Hearty Chickpea Stew with Pesto. Again, we play around with the original recipe and fit it to what flavors we enjoy. It’s a fun way to experiment with different recipes and make them your own. This soup is packed with flavor but light and meat free! Let’s take a look...
1 large yellow onion, thinly sliced
4 stalks celery, thinly sliced
2 cans chickpeas, rinsed and drained
3 tbsp tomato paste
6 cups vegetable broth
1/4 cup basil pesto, for serving
French bread, medium slices
1/2 tbsp garlic powder
3 tbsp olive oil
salt/pepper to taste
oregano to taste
basil to taste
First, add the olive oil to a large pot over medium-high heat. Add onion and celery and season with salt and pepper. Cook until they turn a golden color about 10 minutes.
Stir in oregano and tomato paste to pot and cook until fragrant, about one minute.
Add the vegetable broth and chickpeas and bring to a boil and then reduce to a simmer for about 5 minutes or until the onion is tender. Continue to season with salt, pepper, oregano, and basil to taste.
This is where I deviate from the original recipe. Instead of adding bread to the pot as the thickener, I cook the bread separately and serve with the soup as garlic toasts. They’re wonderful to dip with and the garlic seasoning pairs well with the savory flavor of the broth.
Cut french bread into medium sized portions
Use an oil spray (I use my Misto!) and sprinkle garlic powder to taste on both sides
Set oven broiler to high
Place toast pieces on ungreased rack and watch for toasts to turn a light brown, about 1-2mins
Flip and repeat for the other side. Place aside until ready to serve!
Serve with a dollop of basil pesto on top and a few garlic toasts and enjoy!