Make the pesto. Combine the pesto ingredients together in a food processor or mortar and pestle. Process or mash together, retaining some chunky texture.

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. (Save the rest of the pesto to use as a veggie dip; it will keep for 5 days refrigerated in an airtight container. We just have to make a larger amount to ensure easier blending.)

Ladle the stew into 2 bowls and enjoy!