One-Pot Wonders

Chickpea, Pumpkin, and Sage Stew

September 18, 2014
Photo by Julia Gartland
Author Notes

A one-dish pantry meal to usher you into fall. The bulk of this dinner comes down to canned chickpeas, canned pumpkin purée, a handful of quick-cooking pasta, and a quart of chicken broth tossed together in a pot; the rest, of course, involves simply simmering and seasoning with a few fresh ingredients. This stew is infinitely adaptable and can grow and vary according to your pantry. Swap chickpeas for another preferred bean, or pumpkin for canned squash. The dish will keep its autumnal comfort regardless of the modifications, and it will stay true to its promise for a quick meal as the weather turns cold. —Caroline Wright

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Chickpea, Pumpkin, and Sage Stew
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium carrot, chopped
  • 1/2 medium yellow onion, chopped
  • 1 small bunch sage leaves (6 to 8)
  • one 15-ounce can chickpeas
  • one 15-ounce can pure pumpkin purée
  • 1 quart chicken broth, store-bought or homemade
  • 1 1/2 cups ditalini, tubetti, or other small pasta like orzo
In This Recipe
Directions
  1. Heat oil in a medium saucepan over medium heat. Add carrot, onion, and sage and cook, stirring occasionally, until carrot and onion are crisp and tender and sage is beginning to brown, about 5 minutes.
  2. Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Add pasta and quickly simmer until pasta is al dente and soup has thickened, about 8 minutes. Divide soup among serving bowls and drizzle with oil before serving.

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