Hearty Chickpea Stew With Pesto Recipes

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HEARTY CHICKPEA STEW WITH PESTO



Hearty Chickpea Stew with Pesto image

As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto in the refrigerated section of your market, or make your own.)

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 10

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 cans (15.5 ounces each) chickpeas, rinsed and drained
3 thick slices stale rustic bread, crusts removed, torn into small pieces
1/4 cup basil pesto, for serving

Steps:

  • 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.

Nutrition Facts : Calories 565 g, Fat 21 g, Fiber 13 g, Protein 18 g, SaturatedFat 4 g

INSTANT-POT ITALIAN CHICKPEA STEW WITH PESTO



Instant-Pot Italian Chickpea Stew with Pesto image

Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.

Provided by Janet A. Zimmerman

Categories     Instant Pot     Pressure Cooker     Chickpea     Vegetarian     Basil     Pine Nut     Parmesan     Carrot     Tomato

Yield Serves 4

Number Of Ingredients 16

For the pesto:
1 1/2 packed cups fresh basil leaves (about 3/4 ounce)
1/4 cup extra-virgin olive oil, plus additional if needed
1/4 cup grated Parmesan cheese (about 1 ounce)
1 garlic clove, minced
1 tablespoon toasted pine nuts
For the chickpeas:
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 quart water
12 ounces dried chickpeas
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 3/4 cup)
2 medium carrots, peeled and chopped (about 3/4 cup)
1 (14-ounce) can diced tomatoes, undrained
4 cups chicken stock
1/4 cup grated Parmesan or similar cheese

Steps:

  • Make the pesto:
  • Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.
  • Soak the chickpeas:
  • In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
  • Sauté the onions:
  • Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.
  • Pressure cook:
  • Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
  • Serve the chickpeas:
  • Ladle the chickpeas into bowls and top each with a spoonful of pesto. Sprinkle with the cheese and serve.

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