{"id":"92b4e314-54d3-4f22-9609-6aabae719ec4","url":"https://recipestripper.com/recipes/92b4e314-54d3-4f22-9609-6aabae719ec4","source_url":"https://cooking.nytimes.com/recipes/1026347-pesto-chickpea-soup","title":"Pesto Chickpea Soup","description":"If you constantly find yourself searching for the next no-fuss pantry meal to make after a busy day at work, this pesto chickpea soup is for you. It requires just a handful of ingredients and minimal effort; slicing two shallots is the most difficult thing this 20-minute recipe will require. The modest but mighty recipe relies on store-bought or homemade pesto as its main flavor source. The steps are as simple as can be: The shallots cook in the pesto’s fragrant oil until softened. Next, canned chickpeas are added to the pot and crushed, then simmer in vegetable broth until thickened. Finally, a second dose of pesto gets swirled in the stew alongside fresh spinach, preserving their radiance for a bright boost of flavor.","servings":4,"servings_text":"4 servings","prep_time":"PT5M","cook_time":"PT15M","total_time":"PT20M","ingredients":[{"text":"1 (6-ounce) jar store-bought pesto or about ¾ cup homemade pesto","item":"(6-ounce) jar store-bought pesto or about 3/4 cup homemade pesto","quantity":1},{"text":"Extra-virgin olive oil, as needed","item":"Extra-virgin olive oil, as needed"},{"text":"2 small shallots, thinly sliced into rounds","item":"small shallots","quantity":2,"preparation":"thinly sliced into rounds"},{"text":"2 (15-ounce) cans chickpeas, rinsed","item":"(15-ounce) cans chickpeas","quantity":2,"preparation":"rinsed"},{"text":"4 cups vegetable stock","item":"vegetable stock","quantity":4,"unit":"cup"},{"text":"Salt and black pepper","item":"Salt and black pepper"},{"text":"2 packed cups baby spinach","item":"packed cups baby spinach","quantity":2}],"instructions":[{"number":1,"text":"Heat a medium pot over medium. Pour the oil from the top of the pesto jar into the pot; you should have about 3 tablespoons, but can add more olive oil as needed to reach the desired amount. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3 minutes."},{"number":2,"text":"Add the chickpeas to the pot. Using the back of a wooden spoon, crush about half of the chickpeas against the sides of the pot. Adjust the heat to high. Add the vegetable stock and season lightly with salt and a few cracks of black pepper. (Keep in mind that pesto can bring a hefty amount of salt to the stew, so start with a minimal amount of salt and add more as needed, after incorporating the pesto.) Bring to a vigorous simmer and cook over medium-high, stirring occasionally, until slightly thickened, about 10 minutes."},{"number":3,"text":"Remove the pot from the heat. Add the remaining pesto and the spinach and mix everything to combine. Season with more salt to taste, and serve warm."}],"date_published":"2026-10-30T18:05:28.395292+00:00","date_modified":"2026-10-30T18:05:28.395292+00:00"}