Description

This hearty vegetarian potato stew features yellow potatoes, chickpeas, carrots, and mushrooms in a rich tomato base. It’s casual enough for weeknight family dinners and special enough for a dinner party.

Ingredients

Scale

1 tablespoon oil
1 large yellow onion, chopped
10 ounces mushrooms, cut into thick/chunky slices
5 cloves garlic
1 ½ teaspoons dried Italian herb blend
2 medium carrots, peeled and cut into coins or half moons
1 ½ pounds yellow potatoes, cut into large bite-size pieces
1 (14.5 oz) can crushed tomatoes
3 ½ cups vegetable broth
1 bay leaf
1 tablespoon tamari or soy sauce
1 teaspoon fine sea salt
black pepper, to taste
1 (15 oz) can chickpeas, rinsed and drained

Instructions

Step 1: Preheat a large soup pot over medium heat. Add the oil. Once hot, add the onion and mushrooms, and cook for about 8 minutes or until the moisture from the mushrooms is mostly evaporated.
Step 2: Add the garlic, dried herbs, and carrots. Stirring frequently cook for 2 to 3 minutes.
Step 3: Add the crushed tomatoes, potatoes, broth, bay leaf, soy sauce, and salt and pepper. Bring to a simmer. Cover the pot and reduce heat to low. Checking on it periodically, simmer the stew for about 20 minutes or until the potatoes are fork tender. Stir in the chickpeas and cook uncovered for a few minutes, or until the stew has reduced slightly.
Step 4: Turn off the heat and remove the bay leaf. Taste for seasoning.

Notes

For an oil-free version, dry sauté the onion and mushrooms, then add 2 teaspoons of tahini mixed with a splash of broth before adding the garlic and herbs. Store in the fridge or freeze for up to 3 months.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Entree
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 9 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: potato stew, vegan stew, vegetable stew, hearty soup, gluten-free