Italian Chickpea Stew

I made a stew using our Instant Pot, but this can also be made on the stove in a pot.

This chickpea stew is mixed with a medley of vegetables that are soaked in a tomato base sauce. Fused with fresh herbs and melted parmesan cheese that bring out the true Italian flavors of the dish. Top it off with a garlic basil pesto and you have got yourself a beautiful balance of sweet and salty.

This stew can be eaten as is for a lighter meal, or as pasta sauce. I enjoyed it both ways. This dish is truly not complete without the pesto garnish. This can be made ahead of time and frozen if needed. If you do not like pesto the dish still works, but it is definitely a winner with the pesto! I have added my pesto recipe below, but you can always buy some if you aren’t in the mood to whip it up yourself.

Serves 5-7 people

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7 Easy Steps:

1. Turn the Instant Pot on Sauté mode for 7 minutes, after it has heated up (about 1-2 minutes) add the olive oil, followed by the onions and 2 tsp salt. Stir the onions around as they turn translucent.

2. Add the broccoli florets and 1/4 cup of water. Press the Steam setting for 5 minutes and seal the lid on top. Once 5 minutes has passed, release the steam from the vent and remove the lid. 

3. Add the squash and carrots and click Sauté for 4 minutes. Mix tomato sauce, diced tomatoes, chickpeas, vegetable broth herbs and spices. Add 3 tsp salt and parmesan chunks. Click Bean/Chili setting for 15 minutes, seal the lid closed.

4. Allow steam to ventilate and remove lid. Continue to cook on Bean/Chili setting for another 10 minutes without the lid (your stew should be bubbling). Add more parmesan, salt and seasonings if necessary.

5. For the pesto: in a food processor or blender add the spinach, basil and garlic and pulse (do not blend). Begin to add olive oil in increments, walnuts, and salt continuing to pulse. Blend parmesan cheese and more olive oil. Taste along the way, and continue to add olive for thinner pesto and more cheese/salt as desired!

6. If making pasta: Put a pot of water on with salt. Once boiling add pasta and cook until directed on box. 

7. Add all contents to a bowl, mix and enjoy!

What you will need:

• 1 tbsp olive oil

• 1 yellow onion, sliced

• 1 large head broccoli, cut into 2inch pieces

• 2 zucchini/summer squash

• 1 1/4 cup carrots

• 32 oz can chickpea

• 16oz can diced tomato

• 1 cup tomato sauce

• 5 sprigs thyme, de-stemmed

• 1 tbsp garlic powder

• 1 tbsp garlic salt

• Salt

• 1/4 tsp rosemary

• 1/4 tsp basil

• 1 cup vegetable broth

• 3-4 small parmesan chunks

• Pasta (I used penne, but can do any) (optional)

Spinach Basil Pesto:

• 4 cups spinach

• 1 garlic head

• 4 cups basil

• Parmesan, shredded

• 1/3 cup olive oil

• 1 cup walnuts

• 2 tsp salt