Chickpea, Pumpkin, and Sage Stew

By • September 18, 2014 20 Comments

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Serves 4

  • 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
  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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