This recipe comes from the September 2012 issue of Everyday Food, which I am sad to say will not be in print any longer.
Hearty Chickpea Stew With Pesto
from Everyday Food
3 tablespoons olive oil
1 large sweet onion, thinly sliced
4 stalks celery, thinly sliced
Salt and pepper
5 sprigs oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 cans (15.5 ounces each) chickpeas, rinsed and drained
3 thick slices stale rustic bread, crusts removed, torn into small pieces
1/4 cup basil pesto, for serving
In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes. Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.
I didn't do this, but in hindsight, I'd maybe add more tomato paste.
Make sure you simmer that stew after you put in the bread! It takes time to get it to thicken.
Cut the onion into half slices or something- the full slivers were a bit too much for a spoon.