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“From Martha Stewart Everyday Food, Sept 2012”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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