Vegan Chickpea and Mushroom Stew

Vegan Chickpea and Mushroom Stew

4.5 117 ratings

Prep. 10min

Total 30min

4 portions

Ingredients

tinned chickpeas (drained weight), 2 Tbsp set aside
400 g
yellow onions cut in pieces (3-4 cm)
250 g
garlic cloves
2
olive oil
40 g
fresh king oyster mushrooms cut in strips (2 cm)
500 g
paprika
1 tsp
passata
100 g
water
300 g
vegetable stock cube (for 0.5 l) (vegan)
1
ground cayenne pepper (optional)
¼ tsp
ground cumin
½ tsp
salt
1 - 2 tsp
ground black pepper
2 pinches
mint, fresh leaves only, chopped
1 sprig

Difficulty

easy

Nutrition per 1 portion

Protein 11.1 g

Calories 1175 kJ / 281 kcal

Fat 14 g

Fiber 14.4 g

Carbohydrates 27.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Community Stars Showcase Vol. 2 12 Recipes
UK and Ireland

You might also like...

Jackfruit and Bean Chilli with Spicy Avocado Purée

Jackfruit and Bean Chilli with Spicy Avocado Purée

30min

Vegetable Stroganoff

Vegetable Stroganoff

30min

Mushroom Stroganoff

Mushroom Stroganoff

30min

Red Lentil, Kale and Rosemary Pasta

Red Lentil, Kale and Rosemary Pasta

30min

Black-eyed Bean Stew with Vegetables

Black-eyed Bean Stew with Vegetables

2 h 10min

Quick Vegetable Sauté and Peanut Sauce

Quick Vegetable Sauté and Peanut Sauce

30min

Root Vegetable Hotpot with Harissa

Root Vegetable Hotpot with Harissa

40min

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

1 h

Vegan Mushroom Masala with Chilli and Turmeric

Vegan Mushroom Masala with Chilli and Turmeric

25min

Marinaded Tofu with a Tomato and Aubergine Sauce

Marinaded Tofu with a Tomato and Aubergine Sauce

50min

Vegan Paella with Smoked Tofu

Vegan Paella with Smoked Tofu

25min

Vegan Lentil Lasagne

Vegan Lentil Lasagne

2 h 20min