Hearty Chickpea Stew with Pesto | Everyday Food with Sarah Carey



One thing I get lots of requests for each month is more vegetarian recipes. I’ve got a great one for you today. It’s a satisfying chickpea soup that’s thickened with an unusual ingredient: bread!

Sarah’s Tip of the Day:
Watch the video to see how the bread works its magic — it’s pretty cool. I’ll also tell you how to make the recipe vegan if you so choose.

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Recipe 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 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

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Nutritional Info:
Per serv (makes 4): 565 cal; 21 g fat; 18 g protein; 78 g carb; 13 g fiber

More Vegetarian Recipes:


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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Hearty Chickpea Stew with Pesto | Everyday Food with Sarah Carey


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