This hearty stew will help keep you full and warm you up on those cold winter days.
Ingredients:
Pistachio Pesto
- 1 cup of raw unsalted pistachios
- 1 cup of fresh basil leaves
- ¼ cup of olive oil
- ¾ tsp of sea salt
- 1 tsp of fresh lemon juice
Chickpea Stew:
- ½ cup diced yellow onion
- ½ cup sliced carrots
- ½ cup sliced celery
- 4 cups of vegetable broth (32 oz)
- 2 cups cooked chickpeas (rinsed and drained)
- Sea salt to taste
- ¼ cup fresh parsley coarsely chopped
Directions:
To make the pesto, combine all ingredients in a food processor and mix it while still retaining some of the chunky texture. Then again, you can use a mortar and pestle to mash up the pesto.
To make the stew portion, combine the onion, carrots, celery, and broth in a large pot and bring it to a boil. After it is boiling, lower the heat until it is simmering and cook for 15 minutes. Add the cooked chickpeas and ½ cup of your prepared pesto then simmer on low for an additional 10 minutes—season with salt. Spoon the stew over brown rice and garnish with parsley.
Side note: the extra pesto can be kept in the fridge for up to 5 days and can just as well be used as a veggie dip or in another recipe.
Chickpeas are a great source of protein, so this stew will help you stay full. The pesto gives a burst of flavor that ties the whole recipe together.