Spiced Mushroom, Chickpea & Tomato Stew Recipe {Vegetarian, Vegan}
This aromatic dish combines earthy mushrooms and hearty chickpeas in a flavorful, tomato-based sauce. With a touch of ginger and coriander, this comforting recipe is perfect for a cozy meal any day of the week. Enjoy this vegetarian meal as a satisfying main course or as a wholesome side dish.
— Constant Cookbook
Ingredients
- 3 tsp olive oil, divided
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 tbsp minced fresh ginger
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 8 oz. crimini (baby Bella) mushrooms, sliced
- 6 oz. shiitake mushrooms, stems removed, sliced
- 1 (28 oz.) can crushed tomatoes
- 1 (14 oz.) can chickpeas (garbanzo beans), drained & rinsed
Instructions
- Heat 2 teaspoons olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is just starting to brown.
- Add the garlic, ginger, coriander, salt and pepper, and cook, stirring, for 30 seconds.
- Add the remaining 1 teaspoon olive oil, and add the crimini and shiitake mushrooms. Cook, stirring, until the mushroom are tender, about 5 minutes.
- Add the crushed tomatoes and chickpeas to the mushrooms. Bring to a boil, then reduce to a simmer. Cook for 10 minutes until the sauce is starting to thicken.
- Serve and garnish with green onions, if desired.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 1.25 Cups
- Calories: 230.5 kcal
- Carbohydrate Content: 39.8 g
- Protein Content: 9.9 g
- Fat Content: 5.2 g
- Saturated Fat Content: 0.7 g
- Sodium Content: 961.8 mg
- Fiber Content: 7.9 g
- Sugar Content: 86 g
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