Step 1

Warm olive oil on a wide, deep skillet over a medium-high flame.

Step 2

Add the onion and sauté for about 6 minutes, until soft and caramelized, stirring occasionally.

Step 3

Add the garlic and sauté for 1 minute, being careful to not let it burn.

Step 4

Add 1 can of drained chickpeas and sauté for 5 minutes, stirring occasionally.

Step 5

Add the diced tomatoes and mix everything together. Lower the heat to medium-low and allow to simmer for 5 minutes.

Step 6

In a blender, puree the 2 remaining cans of chickpeas with their liquid. Pour into the stew.

Step 7

Turn heat to medium-high and cook until everything is piping hot. Season with salt, ground black pepper, fresh chopped basil and any other preferred seasonings. Freshly grated Parm (or nutritional yeast) is a delicious finishing touch.