Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Miso Chickpea and Mushroom Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 to 4
  • Category: Soup, Stew, Main Course
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, Comfort Food
  • Diet: Vegan

Description

Warm up with this hearty Miso Chickpea and Mushroom Stew—a flavorful, nutrient-packed dish featuring savory miso paste, protein-rich chickpeas, and earthy mushrooms. This vegan, gluten-free, and quick-to-make stew is the perfect one-pot meal, ready in under 30 minutes. Rich in umami flavor and packed with vitamins, it’s a satisfying dinner or meal prep option that’s both healthy and delicious.


Ingredients

  • Aromatics: 1 cup chopped onion, 3 cloves garlic (minced)
  • Mushrooms: 4 cups sliced mushrooms
  • Chickpeas: 1½ cups cooked chickpeas (no salt added)
  • Aquafaba: ¾ cup chickpea cooking liquid (aquafaba)
  • Tomatoes: 1 cup cherry or grape tomatoes (halved or pierced)
  • Spices: ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon crushed red pepper flakes
  • Miso Paste: 1½ tablespoons miso paste (yellow or white)
  • Greens: 3 cups chopped kale
  • Citrus: Juice of ½ lemon

Instructions

  • Sauté Aromatics:

    • In a large sauté pan over medium heat, add the chopped onions and sauté for 3 minutes until translucent.
  • Cook Mushrooms:

    • Add the sliced mushrooms and cover with a lid to help release their moisture.
    • Cook for an additional 3-4 minutes until the mushrooms begin to soften.
  • Prepare Tomatoes:

    • While the mushrooms are cooking, pierce the cherry or grape tomatoes with a sharp knife or slice them in half to help them break down quickly during cooking.
  • Add Remaining Ingredients:

    • Remove the lid and add the prepared tomatoes, minced garlic, cooked chickpeas, dried thyme, smoked paprika, crushed red pepper flakes, aquafaba, and miso paste.
    • Stir well to combine, making sure the miso paste dissolves fully.
  • Simmer:

    • Cover the pan and continue cooking over medium heat for 3-4 minutes to allow the flavors to meld together.
  • Add Kale:

    • Remove the lid, stir in the chopped kale, cover again, and let the kale wilt for a few minutes.
  • Finish and Serve:

    • Turn off the heat, squeeze in the lemon juice, and stir to combine.
    • Serve warm, optionally with a side of rice, quinoa, or a fresh salad.

Notes

  • Add Greens: Swap out kale for spinach or Swiss chard for a different flavor and texture.
  • Spice It Up: Increase the crushed red pepper flakes or add a diced jalapeño for an extra kick.
  • Herb Infusion: Add fresh thyme or rosemary during cooking for added fragrance.
  • Protein Boost: Stir in quinoa or lentils for a higher-protein stew.
  • Smoked Flavor: Use smoked paprika for a deeper, smoky taste.