Description
This Hearty Potato Stew is a comforting and nourishing vegetable stew packed with tender potatoes, savory mushrooms, chickpeas, and a flavorful blend of herbs and spices. Perfect for a cozy meal, this recipe uses simple ingredients simmered together to create a rich and satisfying dish that’s both gluten-free and vegan.
Ingredients
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 10 ounces mushrooms, cut into thick/chunky slices
- 5 cloves garlic
- 2 medium carrots, peeled and cut into coins or half moons
- 1 ½ pounds yellow potatoes, cut into large bite-size pieces
Liquids and Sauces
- 1 tablespoon oil (see Notes for oil-free option)
- 1 (14.5 oz) can crushed tomatoes (preferably fire-roasted)
- 3 ½ cups vegetable broth
- 1 tablespoon tamari (for gluten-free) or soy sauce
Herbs and Seasonings
- 1 ½ teaspoons dried Italian herb blend (or a combination of thyme, rosemary, oregano)
- 1 bay leaf
- 1 teaspoon fine sea salt (or more to taste)
- Black pepper, to taste
Protein
- 1 (15 oz) can chickpeas, rinsed and drained (or white beans)
Instructions
- Preheat and Sauté: 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 release their moisture and most of it evaporates, and the onions are softened.
- Add Aromatics and Carrots: Add the minced garlic, dried Italian herb blend, and sliced carrots to the pot. Stir frequently and cook for 2 to 3 minutes, allowing the garlic to become fragrant and the carrots to start softening.
- Add Tomatoes, Potatoes, and Broth: Pour in the crushed tomatoes, diced potatoes, vegetable broth, bay leaf, soy sauce or tamari, salt, and pepper. Stir everything to combine and bring the mixture to a gentle simmer over medium heat.
- Simmer the Stew: Cover the pot and reduce the heat to low. Let the stew simmer gently for about 20 minutes, stirring occasionally, until the potatoes are fork tender.
- Add Chickpeas and Reduce: Stir in the rinsed chickpeas and cook the stew uncovered for a few minutes more, allowing the stew to reduce slightly and thicken to your desired consistency.
- Finish and Serve: Turn off the heat and remove the bay leaf. Taste the stew and adjust seasoning as needed. Allow the stew to rest for a few minutes before serving to let the flavors develop further.
Notes
- To make this stew oil-free, simply omit the oil and dry sauté the onions and mushrooms, adding a splash of vegetable broth if necessary to prevent sticking.
- You can substitute chickpeas with white beans or any other beans of your choice.
- For a spicier stew, add a pinch of red pepper flakes when adding the garlic and herbs.
- This stew tastes even better the next day as the flavors have more time to meld.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Vegetarian, Mediterranean-inspired
