Chickpea, pumpkin and sage stew
- 2 carrots
- 1 yellow onion
- 2 tbsp olive oil
- 3 ½ tbsp fresh sage
- 1 ½ cups low sodium canned chickpeas
- 2 cups pumpkin puree
- 4 cups low sodium vegetable broth
- 1 cup orzo
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.
Drain and rinse chickpeas. Stir chickpeas, pumpkin and broth into the pan; bring to a boil and season with salt and pepper.
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).