Chickpea and mushroom stew

August 12, 2019
Serves: 4 Cooks In: 40 minutes

1. Start by cutting up all of your vegetables.

2. Once you have done that heat a small amount extra virgin olive oil, on a medium heat, in a large heavy bottomed pan. Add the onions in and sauté until slightly clear.

3. Then add in your paprika, cayenne pepper and tomato paste. Give this all a good stir and allow to cook for 1 minute, then add in both your tins of tomato’s, mushrooms, carrots, lemon zest, juice and pepper. Give everything another good stir. Bring the mixture to a boil and then leave to simmer a lid on for around 10-15 minutes, until the mushrooms are cooked through.

4. Once the mushroom are cooked through add your chickpeas and spinach in and allow to cook for another 3-5 minutes. Until the spinach has wilted and the chickpeas are warmed though.

5. Once the spinach and chickpeas are cooked, you are ready to go. The stew is great on its own or I recommend serving it with quinoa and steamed kale.


  • 2 white onions, diced
  • 2 tbs paprika
  • 1/4 cayenne pepper
  • 6 garlic cloves, crushed
  • 2 tbs tomato paste
  • x2 400g cans of tinned tomatoes
  • 4 medium sized carrots, sliced horizontally into circles
  • 250g mushrooms, quartered
  • Zest of one lemon
  • Juice of one lemon
  • Pepper, to taste
  • 3/4 to 1 cup of chickpeas per person (250g dried chickpeas, soaked overnight and cooked, or two tins of tinned chickpeas, drained)
  • 1 handful of spinach per person