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Tomato, Mushroom, And Chickpea Stew

Tomato, Mushroom, And Chickpea Stew prepared dish

This hearty tomato, mushroom, and chickpea stew is a comforting dish packed with flavor and nutrition. Perfect for a cozy dinner, it combines tender mushrooms and protein-rich chickpeas in a savory tomato base.

This recipe is mediterranean style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include vegetable broth, fresh parsley, canned diced tomatoes, mushrooms.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 cups vegetable broth
  • 2 tbsp fresh parsley (chopped)
  • 400 g canned diced tomatoes
  • 200 g mushrooms (sliced)
  • 2 tbsp olive oil
  • 400 g chickpeas (drained and rinsed)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 medium carrot (diced)
  • 1 tsp black pepper
  • 1 leaf bay leaf

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and diced carrot, cooking for another 3 minutes.
  4. Add the sliced mushrooms and cook until they are softened, about 5 minutes.
  5. Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
  6. Add the drained chickpeas, bay leaf, salt, and black pepper to the pot.
  7. Bring the stew to a boil, then reduce the heat and let it simmer for 20 minutes.
  8. Remove the bay leaf, stir in the chopped parsley, and adjust seasoning if necessary.
  9. Serve hot with crusty bread or over rice.

Nutrition (per serving)

  • Calories: 290
  • Protein: 10 g
  • Fat: 8 g
  • Carbohydrates: 45 g
  • Fiber: 10 g
  • Sugar: 6 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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