- Prep time 5 minutes
- Cook time 15 minutes
- Serves 4
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
olive oil, plus more for drizzling
medium carrot, chopped
medium yellow onion, chopped
small bunch sage leaves (6 to 8)
15-ounce can chickpeas
15-ounce can pure pumpkin purée
chicken broth, store-bought or homemade
1 1/2 cups
ditalini, tubetti, or other small pasta like orzo
- 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.
- 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.