loveandlemons5.0
Mushroom & Chickpea Stew
This mushroom & chickpea stew is a cozy, hearty dinner perfect for fall or winter. Swap in whatever veggies you have to round out this delicious dish!
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
In a large pot, heat oil over medium heat. Add chopped onion and a few pinches of salt and cook until soft. Add the mushrooms, give it a stir, then leave them alone for a few minutes. Add the garlic and soy sauce, and continue cooking, stirring occasionally until the mushrooms are tender and browned.
soy sauce (or tamari)2 tablespoons
2
Add the balsamic vinegar and tomato paste, then the chopped sweet potato, zucchini, sage and a few pinches of salt and pepper. Let that all cook for a few minutes.
balsamic vinegar2 tablespoonstomato paste2 tablespoons
3
Before everything starts sticking to the bottom of the pot, add the veggie broth and water, and scrape any bits off the bottom. Add the chickpeas and bring to a boil. Cover and reduce to a low simmer, stirring occasionally for ⏱️ 20-30 minutes, until the sweet potatoes are tender.
water2 cups
4
Taste, adjust seasonings… adding (to your liking) more salt, soy sauce, or a little bit of miso paste (dissolve it in a separate bowl with a little of the soup broth before adding). If the soup needs more zing, add another splash of balsamic and a few pinches of red chile flakes.
soy sauce (or tamari)2 tablespoons
5
Add the chopped kale and continue cooking on a low simmer for 15-20 more minutes or until you're ready to eat. Serve with kale stem pesto on the side. Stir a spoonful into your bowl as you eat, and don't forget the crusty bread.
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