This hearty mushroom and chickpea stew is both meaty and delicious and will impress even the meat eaters in your family. This stew is filled with protein, vitamin C and fiber. The coconut milk provides richness and the vinegar brightens up all the flavors.
Yield
6 cups
Preparation time
10 minutes
Cooking time
50 minutes
Total time
1 hour
Ingredients
2 lb mushrooms (fresh, any kind)
2 Tbsp olive oil
2 tsp kosher salt (divided)
1 medium yellow onion (peeled and sliced thinly)
3 garlic cloves (peeled and minced)
1 small bunch fresh parsley (divided and chopped)
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1/4 tsp dried thyme (or Italian seasoning)
1/4 tsp ground black pepper
1 C water (divided)
1 can low-sodium chickpeas, drained
1 can crushed tomatoes (28 oz can)
1 can full fat coconut milk (13 oz can)
4 stalks of greens (kale or other, center ribs removed)
1 tsp red wine vinegar
Instructions
- Trim 2 pounds mushrooms and slice into ¼-inch slices.
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the mushrooms and 1 teaspoons of the kosher salt, and cook, stirring occasionally, until the moisture evaporates, 15 to 17 minutes.
- Add the onion, garlic, 2 Tbsp chopped parsley, oregano, ½ teaspoon red pepper flakes, ¼ teaspoon dried thyme, ¼ teaspoon black pepper, and remaining 1 teaspoon kosher salt to the mushrooms. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Pour in ¼ cup of the water and scrape up any browned bits from the bottom of the pan. Add the chickpeas, crushed tomatoes, coconut milk, and the remaining ¾ cup water. Stir to combine and simmer until heated through and thickened, 20 to 25 minutes. The mixture may appear grainy at first, but will smooth out as the stew simmers.
- Add the kale and 1 teaspoon red wine vinegar, stir to combine, and cook until the kale is wilted, 2 to 5 minutes. Taste and season with more kosher salt or vinegar as needed.
- Ladle into bowls, garnish with olive oil, red pepper flakes, and more oregano and parsley if desired. Serve with crusty bread, or spoon over cooked polenta or mashed potatoes.
Notes
Nutrition Info per serving: Calories: 300, Saturated Fat: 12 g, Sodium: 690 mg, Added Sugars: 0 g
Source
https://www.thekitchn.com/vegetarian-mushroom-stew-recipe-23270556#post-recipe-313490153