4.3 from 9 votes
Spiced Mushroom, Chickpea & Tomato Stew Recipe {Vegetarian, Vegan}
From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 2305 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
Nutrition Information
Serving
1.25Cups
Calories
230.5kcal
(12%)
Carbohydrates
39.8g
(13%)
Protein
9.9g
(20%)
Fat
5.2g
(8%)
Saturated Fat
0.7g
(4%)
Sodium
961.8mg
(40%)
Potassium
851.7mg
(24%)
Fiber
7.9g
(32%)
Sugar
86g
(172%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 2305
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 230.5kcal | 12% |
| Carbohydrates | 39.8g | 13% |
| Protein | 9.9g | 20% |
| Fat | 5.2g | 8% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 961.8mg | 40% |
| Potassium | 851.7mg | 18% |
| Fiber | 7.9g | 32% |
| Sugar | 86g | 172% |
* Percent Daily Values are based on a 2,000 calorie diet.