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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Martha Stewart Everyday Food, Sept 2012 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 (15 1/2 ounce) cans chickpeas, rinsed and drained |
3 thick slices stale rustic bread, crusts removed, torn into small pieces |
1/4 cup basil pesto, for serving |
Directions:
1. 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.
2. 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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