Soup Lady's "Redo" Chickpea Stew

November 11, 2021
2 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 50 minutes
  • makes 2 1/2 quarts (about 8 bowlfuls)
Author Notes

A revised version of my famous (or is it infamous?) Chickpea, Pumpkin & Sage Stew from this very site—updated with know-how from years of being the Soup Lady.

Read more about the journey here. —Caroline Wright

What You'll Need
  • 1 small bunch sage leaves (6 to 8)
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, peeled and chopped
  • 3 tablespoons nutritional yeast
  • 1/4 teaspoon freshly grated nutmeg
  • 1 (15-ounce) can pure pumpkin purée
  • 1 bay leaf, fresh or dried
  • 2 cups dried chickpeas
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 cup dried rotini pasta (gluten-free or traditional), chopped or broken into small pieces
  1. Make the sage salt: Combine sage and 1 tablespoon salt in a mortar; use a pestle to smash and grind salt and sage together until it forms greenish grit.
  2. In the metal insert of an Instant Pot or multi-cooker, heat oil in the metal insert until prompt indicates HOT, and add onion and carrots. Cook, stirring often, until onion has softened (about 10 minutes).
  3. Stir in reserved sage salt, nutritional yeast, nutmeg, pumpkin purée, bay leaf, chickpeas, and 4 cups (1 quart) water until combined. Press CANCEL.
  4. Close and lock the lid; seal valve (set to SEALING). Set to PRESSURE COOK with setting on HIGH. Set time to 20 minutes. When timer rings, press CANCEL; follow manufacturer’s instructions to release pressure.
  5. Stir in pasta. Return lid to pot and let stand until pasta has softened (about 20 minutes). Stir in lemon juice. Season soup with additional salt and lemon juice to taste. Remove bay leaf before serving.

See what other Food52ers are saying.

  • Leila
  • LinneaJC
  • txchick57
  • Marlena
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

5 Reviews

Leila January 14, 2022
This stew was not it for us at all. Marlena is right - if you do 4 cups of water, the stew turns into a thick sludge, so after cooking we had to add 2 more cups of veggie broth and cook for a while longer. My biggest problem is that 20 minutes on the pressure cooker is not enough for dried chickpeas - so we ended up with hard little pebbles in our mouth that were just under half way cooked.

I wouldn't make this again sadly. The flavor was not there and the texture was not it either
LinneaJC December 21, 2021
This was so good! It was easy to put together and is so comforting on a cold MN night. The sage and lemon really make this stand out. I will definitely make this again.
txchick57 November 14, 2021
Nope. Hate chickpeas.
Marlena November 11, 2021
There are 4 cups in a quart, not 6.
Marlena November 14, 2021
I enjoyed the article!