The evenings are growing chiller as we approach fall, and warm and hearty dishes like this stew are craved in my chateau! Adding a dollop of pesto gives a burst of flavor and one last nod to summer
The following serves 4 (compliments of Everyday Food):
- 3 Tbsp olive oil
- 1 large sweet onion, thinly sliced
- 4 stalks celery, thinly sliced
- Salt and pepper
- 5 springs oregano
- 3 Tbsp tomato paste
- 6 cups vegetable broth
- 2 cans (15.5 oz each) chickpeas, rinsed and drained
- 3 thick slices stale rustic bread, crusts removed and torn into small pieces
- 1/4 cup basil pesto, for serving (you can use store-bought or homemade)
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 a dollop of pesto.
This Girl’s extras:
- After about 5 minutes of the onions cooking, I added 2 cloves of crushed garlic to add some extra flavor. I fished the cloves out just before adding the chickpeas and bread.
- If you don’t have fresh oregano, just substitute a small pinch of dried oregano for each spring the recipe calls for (i.e. 5 springs = 5 small pinches)
- I added a cheese rind when I added the broth, this will also add some additional depth and flavor to the stew. You can either remove the remainder of the rind at the end, or eat it if you’re a fan of cheese rinds.