Hearty Chickpea Stew

• 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 (15 1/2 ounce) cans chickpeas, rinsed and drained
• 3 thick slices stale rustic bread, crusts removed, torn into small pieces
• 14 cup basil pesto, for serving

1. In a large pot, heat oil over medium-high.
2. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes.
3. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute.
4. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes.
5. Add chickpeas and bread and simmer until thickened, 6 to 8 minutes.
6. Season with salt and pepper and serve topped with pesto.

olive oil, sweet onion, stalks celery, salt, oregano, tomato paste, vegetable broth, chickpeas, bread, basil pesto

Taken from www.food.com/recipe/hearty-chickpea-stew-497539 (may not work)