Spiced Mushroom, Chickpea & Tomato Stew Recipe {Vegetarian, Vegan}

This vegan mushroom, chickpea and tomato stew gets a punch of flavor from ginger, garlic and ground coriander, and is an easy dinner for Meatless Monday.

When you show up to your son’s soccer game wearing jeans on a 90 degree F day at the end of August and then end up with said-jeans rolled up to your knees halfway through the game, maybe you’re trying to force the “autumn” thing a little too hard.

By the way, rolled up jeans, running shoes, sweat-streaked face…not a good look. I did not rock it. Not even a little bit.

But instead of being deterred by the glaring sun and clear signs that summer is not going quietly this year, I did the next logical thing…the thing any autumn-lover would do. I headed to the kitchen, cranked up the air-conditioning and made myself a stew.

Now, this is not any ordinary stew. You see, it’s packed with mushrooms. I used a mixture of crimini (Baby Bella) and shiitake mushrooms, but feel free to use whatever appeals to you and is available at your local supermarket. That being said, if you see some good-looking shiitakes, pick them up. Their flavor is like no others.

Besides the mushrooms, the main flavors come from minced garlic and ginger, and ground coriander. A blast of protein in this vegan stew comes from chickpeas (garbanzo beans). And like most stews, this tastes even better the next day.

The recipe:

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.

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.

Notes

Calories 230.5 / Total Fat 5.2g / Saturated Fat 0.7g / Cholesterol 0mg / Sodium 961.8mg / Total Carbohydrates 39.8g / Fiber 7.9g / Sugars 8.8g / Protein 9.9g / WW (Old Points) 4 / WW (Points+) 6

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