Mushroom and Chickpea Stew with Roasted Red Pepper Coulis Recipe

Name: Mushroom and Chickpea Stew with Roasted Red Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) cumin seeds; 1 tbsp (15 mL) olive oil; 2 onions, finely chopped; 2 carrots, peeled and diced; 4 stalks celery, thinly sliced, or 1 bulb fennel, trimmed, cored and thinly sliced on the vertical; 4 cloves garlic, minced; 1 tsp (5 mL) turmeric; 1/4 tsp (1 mL) salt; 1/2 tsp (2 mL) cracked black peppercorns; 8 oz (250 g) cremini mushrooms, thinly sliced; 1 can (28 oz/796 mL) diced tomatoes, including juice (see Notes); 1 can (14 oz/398 mL) chickpeas, drained and rinsed, or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained; 2 roasted red bell peppers (see Notes); 3 oil-packed sun-dried tomatoes, drained and chopped; 2 tbsp (25 mL) extra virgin olive oil; 1 tbsp (15 mL) balsamic vinegar; 10 fresh basil leaves, optional

Servings: persons

1 tbsp (15 mL) cumin seeds
1 tbsp (15 mL) olive oil
2 onions, finely chopped
2 carrots, peeled and diced
4 stalks celery, thinly sliced, or 1 bulb fennel, trimmed, cored and thinly sliced on the vertical
4 cloves garlic, minced
1 tsp (5 mL) turmeric
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) cracked black peppercorns
8 oz (250 g) cremini mushrooms, thinly sliced
1 can (28 oz/796 mL) diced tomatoes, including juice (see Notes)
1 can (14 oz/398 mL) chickpeas, drained and rinsed, or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained
2 roasted red bell peppers (see Notes)
3 oil-packed sun-dried tomatoes, drained and chopped
2 tbsp (25 mL) extra virgin olive oil
1 tbsp (15 mL) balsamic vinegar
10 fresh basil leaves, optional

1
Works in slow cookers from 3 1/2 to 6 quarts.
2
In a large dry skillet over medium heat, toast cumin seeds, stirring, until fragrant and they just begin to brown, about 3 minutes.
3
Immediately transfer to a mortar or a spice grinder and grind.
4
Set aside.
5
In same skillet, heat oil over medium heat for 30 seconds.
6
Add onions, carrots and celery and cook, stirring, until vegetables are tender, about 7 minutes.
7
Add garlic, turmeric, salt, peppercorns and reserved cumin and cook, stirring, for 1 minute.
8
Add mushrooms and toss until coated.
9
Add tomatoes with juice and bring to a boil.
10
Transfer to slow cooker stoneware.
11
Add chickpeas and stir well.
12
Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly.
13
Roasted Red Pepper Coulis: In a food processor, combine roasted peppers, sun-dried tomatoes, oil, vinegar, and basil, if using.
14
Process until smooth.
15
Ladle stew into bowls and top with coulis.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tbsp (15 mL) cumin seeds, 1 tbsp (15 mL) olive oil, 2 onions, finely chopped, 2 carrots, peeled and diced, and more.

Yes, Mushroom and Chickpea Stew with Roasted Red Pepper Coulis falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Chickpea Stew with Roasted Red Pepper Coulis

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