• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Entrees

    Spiced Mushroom, Chickpea & Tomato Stew Recipe

    Published: Aug 29, 2013 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 30 Comments

    54Shares
    Jump to Recipe

    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.
    Spiced Mushroom, Chickpea & Tomato Stew Recipe | cookincanuck.com #vegetarian #vegan #stew

    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.

    Spiced Mushroom, Chickpea & Tomato Stew Recipe | cookincanuck.com #vegetarian #vegan #stew

    Add the garlic, ginger, coriander, salt and pepper, and cook, stirring, for 30 seconds.

    Spiced Mushroom, Chickpea & Tomato Stew Recipe | cookincanuck.com #vegetarian #vegan #stew

    Add the remaining 1 teaspoon olive oil, and add the crimini and shiitake mushrooms. Cook, stirring, until the mushroom are tender, about 5 minutes.

    Spiced Mushroom, Chickpea & Tomato Stew Recipe | cookincanuck.com #vegetarian #vegan #stew

    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

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

    From the kitchen of Cookin Canuck. www.cookincanuck.com
    5 from 1 vote
    Print Pin Share by Text Rate
    Course: Entrees
    Cuisine: American
    Keyword: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 Servings
    Calories: 230.5kcal
    Author: Dara Michalski | Cookin' Canuck

    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
    Prevent your screen from going dark

    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

    WW (Old Points) 4 / WW (Points+) 6

    Nutrition

    Serving: 1.25Cups | Calories: 230.5kcal | Carbohydrates: 39.8g | Protein: 9.9g | Fat: 5.2g | Saturated Fat: 0.7g | Sodium: 961.8mg | Potassium: 851.7mg | Fiber: 7.9g | Sugar: 86g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    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.

    Signature

    54Shares
    « Healthy Potato-Crusted Vegetarian Quiche Recipe
    Chicken, Artichoke & Spinach Soup Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Sandra

        December 06, 2013 at 10:01 pm

        I made the stew twice already and it turned out very well. I was wondering where did you get the inspiration for the flavors?

        Reply
      2. Mushrooms Canada

        September 25, 2013 at 9:27 am

        This truly is the perfect comfort meal for fall... it will come eventually!

        -Shannon

        Reply
      3. Nutmeg Nanny

        September 06, 2013 at 8:44 am

        This looks so full of flavor 🙂 I can't wait to taste it!

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      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.

      Copyright © 2022 Cookin' Canuck