15 minsLunch

Chickpea, pumpkin and sage stew

Makes: four servings
Makes: four servings


  • 2 carrots
  • 1 yellow onion
  • 1 ½ tbsp olive oil
  • 3 ½ tbsp fresh sage
  • 2 cups canned chickpeas
  • 2 cups pumpkin puree
  • 4 cups vegetable broth
  • 1 cup orzo
  • ¼ cup nutritional yeast


  1. Peel and dice carrot and onion. Heat olive oil in a medium saucepan over medium-high heat. Add carrot, onion and sage leaves and cook, stirring occasionally, until carrot and onion are crisp and tender and sage is beginning to brown, about 5 minutes.

  2. Drain and rinse chickpeas. Stir chickpeas, pumpkin and broth into the pan; bring to a boil and season with salt and pepper.

  3. Add orzo and simmer until pasta is al dente and soup has thickened, about 8 minutes. Adjust seasoning to taste. Serve immediately (or warm up at lunchtime if made ahead). Top with nutritional yeast as desired.