Recipe: Mushroom and Chickpea Stew

This stew is such a winner! It’s so warming and hearty, perfect for a chilly winter evening. It’s a one pot wonder too so there’s limited washing up and you can make a big batch one night to last you the next few weeks, just keep a few portions in the fridge/freezer. It’s full of warming spices. I love serving this with quinoa or wild rice to make it extra satisfying but it’s delicious on its own and is bursting with flavor!

– 3 boxes of Portabello mushrooms

– 5 chopped tomatoes

– 1 tbsp. sea salt

– 4 tbsp. Grape seed oil

– 2 cups of slightly cooked chickpeas

– 4 cups of boiling water

– a big handful of cilantro

– 5 key limes plus 3 more to serve

– 4 tsp. onion powder

– 2 tsp. cayenne pepper to taste

– 3 teaspoons of ground pepper flakes

– 3 small white onions

– 5 green onions

Cut the mushrooms into thin slices, dice white onions, chop tomatoes and cilantro

Add diced onions salt into a large saucepan along with grape seed oil. Allow this to heat until it’s bubbling, then pour in the tomatoes and boiling water. Stir in the seasonings, green onions and mushrooms. Bring this mix to the boil then turn it down to a simmer.

Let this cook for about thirty minutes. Stir in the chickpeas and finely chopped coriander. Let this cook for another twenty minutes, at which point the mushrooms and onions should be soft and ready to eat. If you’re making quinoa then cook this when you put the chickpeas in.

Once everything is ready squeeze the key limes into the mix and place into bowls with the quinoa. Sprinkle more cilantro on top.