Chickpea and Mushroom Stew
A quick, hearty stew with chickpeas and mushrooms in a rich tomato sauce. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 12g
comfortingMediterraneanveganvegetariangluten-freedairy-freechickpeahearty
Ingredients
- 2 tbsp olive oil
- 1 medium, chopped onion
- 8 oz, sliced mushrooms
- 15 oz, drained canned chickpeas
- 15 oz canned crushed tomatoes
- 1 tsp smoked paprika
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook until soft, about 5 minutes.
- 2
Add 8 oz sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
- 3
Stir in 1 tsp smoked paprika, then add 15 oz drained chickpeas and 15 oz crushed tomatoes. Bring to a simmer.
- 4
Simmer for 5 minutes until thickened slightly. Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- Large pot
- Wooden spoon
- Can opener
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