15 mins

Chickpea, pumpkin and sage stew

Lunch

Four servings

Nutrition info

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

Directions

• Step 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.

  In this recipe

  • 2 carrots
  • 1 yellow onion
  • 1 ½ tbsp olive oil
  • 3 ½ tbsp fresh sage
• Step 2

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

  In this recipe

  • 2 cups low sodium canned chickpeas
  • 2 cups pumpkin puree
  • 4 cups low sodium vegetable broth
• Step 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.

  In this recipe

  • 1 cup orzo
  • ¼ cup nutritional yeast