Chickpea Stew with Pesto

Oh the weather outside is frightful...such a perfect night to snuggle up with a piping hot bowl of  nourishing Chickpea Stew with Pesto, while watching the Rangers crush the Bruins....so let it snow, let it snow, let it snow!

                                                   
                                                    Chickpea Stew with Pesto
                                                                adapted from
                                                                   One Pot
                                                         From the Kitchens of
                                                         Martha Stewart Living

Ingredients
3 tablespoons extra-virgin olive oil
1 large sweet onion, thinly sliced
4 celery stalks, thinly sliced
Coarse salt and freshly ground pepper
5 sprigs oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 cans (15.5 oz each) chickpeas, rinsed
   and drained
3 slices stale rustic bread, crusts
   removed,  torn into small pieces
1/4 cup basil pesto

Directions

In a medium saucepan, heat oil over medium high. Add the onion and celery; season with salt and pepper. Cook until vegetables are golden, about 10 minutes. Add the oregano and tomato paste; cook, stirring, until fragrant, 1 minute.

Stir in broth; bring to a boil, then reduce to a simmer and cook, until onion is softened, about 5 minutes. Add chickpeas and bread, simmer until thickened, 6 to 8 minutes. Season with salt and pepper. Divide among 4 bowls, and top, dividing with pesto.

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