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.
For other vegetarian stews, try my Green Chile Potato Stew and Crockpot Spiced Chickpea Stew.
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.
Other recipes with chickpeas:
Roasted Vegetables & Chickpea Bowl with Hummus Dressing
Italian Chickpea Soup
Quinoa Salad with Apple, Chickpeas, Toasted Almonds & Apple Cider Vinaigrette
Grilled Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
Printable Recipe
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Spiced Mushroom, Chickpea & Tomato Stew Recipe {Vegetarian, Vegan}
Ingredients
- 3 teaspoons olive oil divided
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 ½ tablespoons minced fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 8 ounces crimini or baby Bella mushrooms, sliced
- 6 ounces shiitake mushrooms stems removed, sliced
- 1 28 ounce can crushed tomatoes
- 1 14 ounce 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.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Sandra
I made the stew twice already and it turned out very well. I was wondering where did you get the inspiration for the flavors?
Mushrooms Canada
This truly is the perfect comfort meal for fall... it will come eventually!
-Shannon
Nutmeg Nanny
This looks so full of flavor 🙂 I can't wait to taste it!