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–+ servings
Mushroom & Chickpea Stew

Mushroom & Chickpea Stew

Amy
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.
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Servings 5

Ingredients
  

  • 1-2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cups chopped cremini mushrooms
  • 4 garlic cloves, chopped
  • Sea salt and fresh black pepper
  • 2 tablespoons soy sauce (or tamari)
  • 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
  • 4 cups low sodium veggie broth
  • 2 cups water
  • 1½ cups chickpeas, cooked and drained
  • A few big handfuls of chopped kale
  • Pinches of red pepper flakes
  • A few teaspoons miso paste (optional)

Instructions
 

  • In a large pot, heat oil over medium heat. Add chopped onion and a few pinches of salt and cook until soft.
  • Add the mushrooms, give it a stir, then leave them alone for a few minutes.
  • Add the garlic and soy sauce, and continue cooking, stirring occasionally until the mushrooms are tender and browned.
  • Add the balsamic vinegar and tomato paste, then the chopped sweet potato, zucchini, sage and a few pinches of salt and pepper. Let that all cook for a few minutes.
  • Before everything starts sticking to the bottom of the pot, add the veggie broth and water, and scrape any bits off the bottom.
  • Add the chickpeas and bring to a boil. Cover and reduce to a low simmer, stirring occasionally for 20-30 minutes, until the sweet potatoes are tender.
  • Taste, adjust seasonings… adding (to your liking) more salt, soy sauce, or a little bit of miso paste (dissolve it in a separate bowl with a little of the soup broth before adding).
  • If the soup needs more zing, add another splash of balsamic and a few pinches of red chile flakes.
  • Add the chopped kale and continue cooking on a low simmer for 15-20 more minutes or until you're ready to eat.
  • Serve with kale stem pesto on the side. Stir a spoonful into your bowl as you eat, and don't forget the crusty bread.
Keyword chickpea, hearty, Mushroom, stew, vegetarian
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