Soups & Stewsdeliciouslyella
Mushroom & Chickpea Stew
This stew is a winner. It’s warming and hearty, perfect for a chilly winter evening. A one pot wonder too, so there’s limited washing up. The stew is full of warming spices, garlic, chickpeas, mushrooms, lemon juice and carrots, which simmer in a beautiful coriander infused tomato sauce. We love serving this with quinoa or brown rice to make it extra satisfying, but it is delicious just on its own too as it’s bursting with flavour.
👥 6 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Start by peeling the carrots and then chopping them into pieces. Cut the mushrooms into thin slices.
carrots8
2
Place the crushed garlic, turmeric, cumin, chilli, salt and pepper into a large saucepan along with a drizzle of olive oil.
garlic2 clovesground turmeric1 tablespoonground cumin1 tablespoondrizzle of olive oil
3
Allow this to heat until bubbling, then pour in the tomatoes, tomato purée and 600ml / 20 fl oz boiling water.
tomato purée7 tablespoons
4
Then stir in the chopped carrots and mushrooms, before bringing to the boil and then reducing to a simmer.
carrots8
5
Let this cook for about ⏱️ 30 minutes then stir in the chickpeas and the finely chopped coriander.
6
Cook for another ⏱️ 20 minutes until the mushrooms and carrots are soft and ready to eat.
carrots8
7
Once ready, stir through the lemon juice and spoon the stew into bowls.
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