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

Name: Spiced Mushroom, Chickpea & Tomato Stew Recipe {Vegetarian, Vegan}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 3 teaspoons olive oil (divided); 1 yellow onion (diced); 2 garlic cloves (minced); 1 1/2 tablespoons minced fresh ginger; 1 teaspoon ground coriander; 1/2 teaspoon salt; 1/2 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)

Aug 29, 2013 by Dara 30 Comments

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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.

(Several people have asked me about the saucepan seen in the photos. It was handed down to me from my grandparents, but it is the classic Le Creuset Signature Round Wide 3-1/2-Quart Dutch Oven. It has held many curries over the years and works beautifully for this 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:

Cookin’ Canuck’s Quinoa Salad with Apple, Chickpeas, Toasted Almonds & Apple Cider Vinaigrette
Cookin’ Canuck’s Grilled Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
Panini Kathy’s Smashed Chickpea & Avocado Panini
In Pursuit of More’s Summer Chickpea Kale Salad with Feta, Olives & Basil
Horses & Heels’ Black Bean & Chickpea Dip

Products used for this recipe: