Chickpea, Mushroom and Vegetable Stew
This hearty Vegan Chickpea, Mushroom and Vegetable Stew is a comforting dish packed with plant-based protein and vibrant flavours. Simmered in a rich, aromatic tomato broth seasoned with garlic, cumin and smoked paprika, this stew offers a satisfying, wholesome meal perfect for cool evenings. Serve it with crusty bread or over quinoa for a nourishing, delicious dinner that’s easy to prepare and ideal for meal prep.
Organic Chickpeas 1kg (Sussex Wholefoods)
150g uncooked Chickpeas
Organic Paprika 100g (Sussex Wholefoods)
1 tsp paprika
Organic Pure Bouillon Powder 250g (Sussex Wholefoods)
1tsp Bouillon Powder
Organic Smoked Paprika 100g (Sussex Wholefoods)
1 tsp smoked paprika
Cayenne Pepper Powder 100g (Sussex Wholefoods)
¼ tsp ground cayenne pepper
Organic Cumin Powder 100g (Sussex Wholefoods)
½ tsp ground cumin
Organic Black Pepper Powder 100g (Sussex Wholefoods)
1 pinch of black pepper
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
1 - 2 tsp salt
Greek Extra Virgin Olive Oil 1 Litre (Attis)
40 g Olive Oil
Organic Passata Fina 680g (Biona)
100 g Passata
Other Ingredients
- 2 onions sliced
- 2 garlic cloves
- 500 g oyster mushrooms cut
- 1 red bell pepper
- 300 g water
- chopped fresh parsley
- lemon juice
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
- Add the sliced mushrooms and cook for another 5 minutes. Add red bell pepper and cook for another 3-4 minutes.
- Stir in the spices, cook for 1-2 minutes until fragrant.
- Pour in the passata, water, bouillon and chickpeas. Mix well, bring to simmer and reduce heat to low.
- Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.
- Taste and season with salt, pepper, and lemon juice.
- Garnish with fresh parsley and serve with toasted bread or grain of your choice.
