Mushroom & Chickpea Stew

This mushroom & chickpea stew is a cozy, hearty dinner perfect for fall or winter. Swap in whatever veggies you have to round out this delicious dish!

Mushroom and Chickpea Stew Mushroom and Chickpea Stew

I realize, I just posted this happy sunny day post, so this is a little contradictory… but since then, I’ve been a fighting a bit of a cold. And all I can think about right now is soup. Well, and smoothies… hot and cold foods to cure a scratchy throat. And maybe some ice cream for good measure. You’re supposed to feed a cold, right?

This soup/stew, whatever you want to call it, really hit the spot… it’s warm, hearty, and packed with a healthy amount of veggies. It was especially good served with a little bit of this pesto on the side to mix in… and of course warm crusty bread and a glass of red wine. (The wine was good for the throat too, no judgement).

5.0 from 2 reviews

Mushroom & Chickpea Stew

Recipe type: Soup
Serves: 4-6
  • 1-2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cups chopped cremini mushrooms
  • 4 garlic cloves, chopped
  • Sea salt and fresh black pepper
  • 2 tablespoons soy sauce (or tamari)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 small zucchini, diced
  • 1 small sweet potato, diced
  • 2 tablespoons chopped fresh sage, rosemary, or thyme
  • 4 cups low sodium veggie broth
  • 2 cups of water
  • 1½ cups chickpeas, cooked and drained
  • A few big handfuls of chopped kale
  • Pinches of red pepper flakes
  • A few teaspoons miso paste (optional)
  1. In a large pot, heat oil over medium heat. Add chopped onion and a few pinches of salt and cook until soft. Add the mushrooms, give it a stir, then leave them alone for a few minutes. Add the garlic and soy sauce, and continue cooking, stirring occasionally until the mushrooms are tender and browned.
  2. Add the balsamic vinegar and tomato paste, then the chopped sweet potato, zucchini, sage and a few pinches of salt and pepper. Let that all cook for a few minutes.
  3. Before everything starts sticking to the bottom of the pot, add the veggie broth and water, and scrape any bits off the bottom. Add the chickpeas and bring to a boil. Cover and reduce to a low simmer, stirring occasionally for 20-30 minutes, until the sweet potatoes are tender.
  4. Taste, adjust seasonings… adding (to your liking) more salt, soy sauce, or a little bit of miso paste (dissolve it in a separate bowl with a little of the soup broth before adding). If the soup needs more zing, add another splash of balsamic and a few pinches of red chile flakes.
  5. Add the chopped kale and continue cooking on a low simmer for 15-20 more minutes or until you're ready to eat. Serve with kale stem pesto on the side. Stir a spoonful into your bowl as you eat, and don't forget the crusty bread.
Feel free to switch out the sweet potato and zucchini with whatever veggies you have available.



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Rate this recipe (after making it):  

  1. Roshni

    This was deeeeeeeeelicious, recommend to anybody/everybody. Great vegetarian soup. Used black beans instead of chick peas. Also added fresh basil. YUM.

  2. Anonymous from

    This paragraph is genuinely a pleasant one it assists new net viewers, who are wishing in favor of blogging.

  3. Sara Schreiner

    I am not vegetarian or vegan, but I love chick peas and I had some amazing farmer’s market blue oyster mushrooms and cremini’s… I googled and found this! It was delicious… I used white sweet potatoes because that is what I had on hand. And definitely do not leave out crusty bread!

    • jeanine

      so glad you liked it! Yes, crusty bread – always!

  4. Its delicious recipes like this one that make me long for my Midwestern days while I STILL am sweating it out in Miami even though it’s October!

  5. Beth Young from

    This sounds wonderful! Can’t beat a good hearty stew in the autumn and this one sounds pretty healthy too!

  6. Ilaria from

    The weather also here in Italy is contradictory, affecting also food ! It’s like if it was automn at the farmer marker, and early spring in the wardrobe ! Wonderful blog and photos

  7. Every single time I visit your site I find something to get excited about. This stew is certainly no exception. I hope you feel better soon!

  8. Tiffany from

    The pictures are so bold and vibrant that it makes the soup seem even more appetizing, if that is possible. Winner winner right here!

  9. Denise

    A friend of mine told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and just came to see your blog. I’m so happy that people are sharing blogs. Denise

  10. Sonja from

    Long-time silent reader here. This last week was a bit of an exhausting one, so while I don’t feel under the weather, I definitely need some comforting food. I think this will do the trick! 🙂 Hope you feel better soon!

  11. Hope you’re feeling better soon! Some people lose their appetite when sick–not me–I always crave lots of brothy soups–this one looks perfect.

    • jeanine

      ha, me either. But then again, I almost never ever lose my appetite 🙂

  12. i think some sort of bug is bugging everyone in Texas area. Also, I wanted to let you know kale+walnut pesto from your blog was wonderful, I subbed pistachios though 🙂

    • jeanine

      ooh, yum, love pistachios! So glad you liked it!

  13. I wish I could send the Aussie sun over to you! i hope you get better soon.

    This stew looks so tasty!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.