Hearty Vegetable Potato Stew with Mushrooms and Chickpeas Recipe
This hearty potato stew is a comforting, savory dish packed with tender yellow potatoes, earthy mushrooms, chickpeas, and a medley of vegetables simmered in a flavorful tomato and herb broth. Perfect for a warming meal, this stew combines Italian herbs, garlic, and fire-roasted crushed tomatoes to create an aromatic, satisfying dish that can easily fit gluten-free diets when tamari is used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
Vegetables & Aromatics
- 1 large yellow onion, chopped
- 10 ounces mushrooms, cut into thick/chunky slices
- 5 cloves garlic, minced
- 2 medium carrots, peeled and cut into coins or half moons
Staples
- 1 ½ pounds yellow potatoes, cut into large bite-size pieces (or other variety)
- 1 (14.5 oz) can crushed tomatoes (preferably fire-roasted)
- 3 ½ cups vegetable broth
- 1 bay leaf
- 1 (15 oz) can chickpeas, rinsed and drained (or white beans)
Seasonings & Oils
- 1 tablespoon oil (see Notes for oil-free)
- 1 ½ teaspoons dried Italian herb blend (or a combination of thyme, rosemary, oregano)
- 1 tablespoon tamari (for gluten-free) or soy sauce
- 1 teaspoon fine sea salt (or more to taste)
- Black pepper, to taste
Instructions
- Sauté Onion and Mushrooms: Preheat a large soup pot over medium heat. Add the oil, if using. Once hot, add the chopped onion and sliced mushrooms. Cook for about 8 minutes, stirring occasionally, until the mushrooms have released most of their moisture and it has mostly evaporated.
- Add Garlic, Herbs, and Carrots: Stir in the minced garlic, dried Italian herb blend, and sliced carrots. Cook while stirring frequently for 2 to 3 minutes until fragrant and the carrots start to soften.
- Add Main Ingredients and Simmer: Pour in the crushed tomatoes, chopped potatoes, vegetable broth, bay leaf, tamari or soy sauce, salt, and black pepper. Bring the mixture to a simmer. Once simmering, cover the pot, reduce heat to low, and let it cook gently for about 20 minutes or until the potatoes are fork tender. Check periodically to prevent sticking.
- Finish with Chickpeas: Stir in the rinsed and drained chickpeas. Cook uncovered for a few more minutes to allow the stew to thicken slightly and flavors to meld together.
- Serve and Season: Turn off the heat and remove the bay leaf. Taste for seasoning and adjust salt and pepper if needed. Serve warm. The flavors will deepen as the stew rests and cools slightly.
Notes
- For an oil-free version, omit the oil and use a splash of vegetable broth when sautéing the onions and mushrooms.
- The dried Italian herb blend can be substituted with equal parts thyme, rosemary, and oregano if you don’t have a pre-made blend.
- Using fire-roasted crushed tomatoes adds a smoky depth, but regular crushed tomatoes work well too.
- Chickpeas can be swapped with white beans or other legumes of choice.
- Adjust salt and tamari/soy sauce to your preferred taste and dietary needs.
