Kimberly Snyder’s Chickpea Stew For Two

This recipe comes from my friend Kimberly Snyder, a New York Times bestselling author, nutritionist, and personal development expert. This chickpea stew is so hearty it makes a fantastic main course and it skips the extra cheese, oil and even garlic, which can be a bit agitating. Enjoy the delicious and easy pesto and serve with brown rice (preferably soaked and sprouted). You can find this recipe and many more plant-based meals in Kimberly Snyder’s book Recipes from Your Perfectly Imperfect Life.


Chickpea Stew:

  • 1⁄2 cup diced yellow onion
  • 1⁄2 cup sliced carrots
  • 1⁄2 cup sliced celery
  • 4 cups (32 ounces) vegetable broth
  • 2 cups cooked chickpeas, drained and rinsed
  • Sea salt to taste
  • 1⁄4 cup coarsely chopped fresh parsley

Pistachio Pesto:

  • 1 cup raw unsalted pistachios
  • 1 cup fresh basil leaves, plus more for garnish
  • 1⁄4 cup olive oil
  • 3⁄4 teaspoon sea salt
  • 1 teaspoon fresh lemon juice


  1. Make the pistachio pesto: Combine all the pesto ingredients in a food processor or mortar and pestle. Process or mash together, retaining some chunky texture.
  2. To make the stew, combine the onion, carrots, celery, and vegetable broth in a large pot and bring to a boil. Lower the heat to a simmer, and cook for about 15 minutes, until the veggies are soft. Add the cooked chickpeas and 1⁄2 cup of the pesto, and simmer over low heat for an additional 10 minutes. Season with salt. (Save the rest of the pesto to use as a veggie dip; it will keep for up to 5 days in the refrigerator in an airtight container. We just had to make a larger amount to ensure easier blending.)
  3. Ladle the stew into bowls and garnish with the chopped parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2