This Mushroom & Chickpea Stew is a hearty, flavor-packed dish that brings comfort to your table in under an hour. Earthy mushrooms and creamy chickpeas mingle in a rich, aromatic broth, creating a satisfying texture with every spoonful. Warm spices like smoked paprika and cumin add depth, while a hint of lemon brightens the dish perfectly.

Perfect for busy weeknights, this stew is both nourishing and quick to prepare, making it a go-to for cozy dinners. The combination of tender mushrooms and hearty chickpeas delivers a protein-rich meal that’s as filling as it is delicious. Serve it with crusty bread or over rice for a meal that feels indulgent yet wholesome.

What You’ll Need for Mushroom & Chickpea Stew

1-2 tbsp olive oil (for sautéing)
1 medium yellow onion, chopped
3 cups chopped cremini mushrooms (or substitute with button mushrooms)
4 garlic cloves, chopped
Sea salt and fresh black pepper (to taste)
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 small zucchini, diced
1 small sweet potato, diced
2 tablespoons chopped fresh sage, rosemary, or thyme (or 1 tsp dried herbs)
4 cups low sodium veggie broth
2 cups of water
1½ cups chickpeas, cooked and drained (canned works too)
A few big handfuls of chopped kale (stems removed)
Pinches of red pepper flakes (optional, for heat)
A few teaspoons miso paste (optional, for umami flavor)

How to Make Mushroom & Chickpea Stew

In a large pot, heat olive oil over medium heat. Add the chopped onion and a few pinches of salt. Cook until the onion is soft and translucent, about 5 minutes.
Add the chopped mushrooms, stir, and let them cook undisturbed for a few minutes to brown. Stir occasionally until the mushrooms are tender and browned, about 8-10 minutes.
Add the chopped garlic and soy sauce. Cook for another 2 minutes, stirring occasionally.
Stir in the balsamic vinegar and tomato paste. Add the diced sweet potato, zucchini, chopped herbs, and a few pinches of salt and pepper. Cook for 3-4 minutes, stirring occasionally.
Pour in the veggie broth and water, scraping any bits off the bottom of the pot. Add the chickpeas and bring the stew to a boil.
Once boiling, cover the pot and reduce the heat to a low simmer. Cook for 20-30 minutes, stirring occasionally, until the sweet potatoes are tender.
Taste and adjust the seasonings. Add more salt, soy sauce, or a little miso paste (dissolve it in a small bowl with some broth before adding). For extra zing, add a splash of balsamic vinegar and a pinch of red pepper flakes.
Stir in the chopped kale and continue cooking on a low simmer for 15-20 minutes, or until the kale is tender and you’re ready to serve.
Serve with kale stem pesto on the side and a slice of crusty bread. Enjoy!

Perfect Pairings: Serving Suggestions

This hearty Mushroom & Chickpea Stew is a meal on its own, but it’s even better with a few extras. Serve it with crusty bread for dipping or a side of quinoa or brown rice for added texture. Don’t forget the kale stem pesto—it adds a fresh, herby kick that complements the stew beautifully. For a finishing touch, sprinkle with grated Parmesan or nutritional yeast for a cheesy flavor boost.

Make It Your Own: Recipe Variations

This stew is super versatile! Swap the sweet potato for butternut squash or the zucchini for carrots if you prefer. For a creamier texture, stir in coconut milk or cashew cream at the end. If you’re not a fan of kale, try spinach or Swiss chard instead. Want more protein? Add lentils or tofu cubes for an extra hearty twist.

Save Time: Prep-Ahead Tips

To make this recipe even easier, prep your veggies ahead of time. Chop the onion, mushrooms, sweet potato, and zucchini a day or two in advance and store them in airtight containers in the fridge. You can also cook the chickpeas in bulk and freeze them for future use. When you’re ready to cook, everything will come together in a flash!

Keep It Fresh: Storage & Reheating

This stew tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it gently on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. If frozen, thaw overnight in the fridge before reheating.

Pro Tips: Equipment Guidance

A large, heavy-bottomed pot is your best friend for this recipe—it ensures even cooking and prevents sticking. If you’re making the kale stem pesto, a food processor or high-speed blender will make quick work of it. For easy chopping, keep a sharp chef’s knife and cutting board handy. These tools will make the process smooth and enjoyable!