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Chickpea Stew with Pistachio Pesto

My friend NYT bestselling author and nutritionist Kimberly Snyder delivers a whole-living approach with her new book, Recipes for Your Perfectly Imperfect Life, to help you break free from insecurities and embrace the life you’re living now, in all it’s messy glory. With over 100 amazing simple recipes that are nutrient-dense too, Kimberly makes it easy to eat for health and happiness! One of my personal favorites from the book, this warming stew with pistachio pesto is packed with nourishing ingredients and plant protein that will make you feel good from the inside out! Eat it on its own or add a serving of brown rice for a heartier main dish.

INGREDIENTS

Serves 2

For the Pistachio Pesto:
1 cup shelled pistachios
1 cup fresh basil leaves, plus more for garnish
¼ cup olive oil
¾ teaspoon sea salt
1 teaspoon fresh lemon juice

For the Chickpea Stew:
½ cup diced yellow onion
½ cup sliced carrots
½ cup sliced celery
4 cups (32 ounces) vegetable broth
2 cups cooked chickpeas, drained and rinsed
sea salt to taste
¼ cup coarsely chopped fresh parsley

Note: Reprinted with permission from Penguin Random House, LLC.

My friend NYT bestselling author and nutritionist Kimberly Snyder delivers a whole-living approach with her new book, Recipes for Your Perfectly Imperfect Life, to help you break free from insecurities and embrace the life you’re living now, in all it’s messy glory. With over 100 amazing simple recipes that are nutrient-dense too, Kimberly makes it easy to eat for health and happiness! One of my personal favorites from the book, this warming stew with pistachio pesto is packed with nourishing ingredients and plant protein that will make you feel good from the inside out! Eat it on its own or add a serving of brown rice for a heartier main dish.

INGREDIENTS

Serves 2

For the Pistachio Pesto:
1 cup shelled pistachios
1 cup fresh basil leaves, plus more for garnish
¼ cup olive oil
¾ teaspoon sea salt
1 teaspoon fresh lemon juice

For the Chickpea Stew:
½ cup diced yellow onion
½ cup sliced carrots
½ cup sliced celery
4 cups (32 ounces) vegetable broth
2 cups cooked chickpeas, drained and rinsed
sea salt to taste
¼ cup coarsely chopped fresh parsley

Note: Reprinted with permission from Penguin Random House, LLC.

METHOD

Make the pesto. Combine the pesto ingredients together in a food processor or mortar and pestle. Process or mash together, retaining some chunky texture.

To make the stew, combine the onion, carrots, celery, and vegetable broth in a large pot and bring to a boil. Lower the heat to a simmer, and cook for about 15 minutes, until the veggies are soft. Add the cooked chickpeas and ½ cup of the pesto, and simmer over low heat for an additional 10 minutes. (Save the rest of the pesto to use as a veggie dip; it will keep for 5 days refrigerated in an airtight container. We just have to make a larger amount to ensure easier blending.)

Ladle the stew into 2 bowls and enjoy!