Creamy Lemon Chickpea Stew (vegan + gluten-free)
Creamy Lemon Chickpea Stew- Made with nourishing ingredients, this hearty vegan stew is bursting with flavor! (plant-based, gluten-free)
Alright you lemon lovers. This one is for you. If you’re looking for a warm and hearty stew that is bursting with lemon flavor then you’re going to love this recipe!
This lemon chickpea stew features 11 different plants which is sure to help you easily reach the 30 plants per week goal. If you don’t know what I’m talking about, there was a study done by The American Gut Project that concluded people who eat at least 30 different plants per week have a more diverse microbiome than those who don’t. Which means that warming up with a bowl of this stew not only tastes good but is also helping to feed all of those beneficial bacteria in your gut. Winning!
Creamy Lemon Chickpea Stew Ingredients
- Extra Virgin Olive Oil- Or any neutral flavored oil that you prefer. Dairy-free butter also works well here.
- Onion, Celery and Carrot- These three create a mirepoix base for maximum flavor. You can barely taste the celery after cooking but you can always omit it if you don’t like it.
- Mushrooms- Cremini mushrooms are ideal for their small size. Be sure to remove the stem prior to slicing.
- Garlic- Fresh garlic is always best but you can sub 1-2 teaspoons of garlic powder in a pinch.
- Potatoes- I love yukon gold here for their creamy texture and you don’t need to peel them.
- Herbs- Wheteher you use fresh or dried herbs is up to you. I like to use dry to keep things simple. My favorite combination to pair with the lemon flavor is dried thyme and rosemary.
- Kale (or Spinach)- I prefer lacinato kale because it doesn’t disintegrate as much as spinach does but either will work here.
- Cashews- Raw or roasted cashews both work.
- White Miso Paste- Miso adds savory depth but is technically optional if you don’t have any on hand.
- Chickpeas- Using canned garbanzo beans helps this come together quick.
- Lemon Juice- Fresh squeezed lemon juice is always superior to the little containers you can buy.
How to Make Creamy Lemon Chickpea Stew
- Sauté the onion, celery and carrot.
- Add the mushrooms, garlic, and herbs. Continue to cook, while stirring, until mushrooms release their liquid.
- Stir in the kale (or spinach) and potatoes.
- Pour in the broth and cook until potatoes are tender.
- Blend the cashews with water, salt, and miso paste until smooth.
- Add the chickpeas and cashew cream. Squeezed in lemon juice.
- Serve with salt & pepper, to taste, and enjoy!
More Cozy Soups and Stews
- Creamy Wild Rice Mushroom Soup
- One-Pot Hearty Lentil Stew
- Broccoli White Bean Soup
- Cauliflower Potato and Leek Soup
- White Bean Cabbage Soup
- Quinoa Chickpea and Spinach Soup
Creamy Lemon Chickpea Stew
4 bowls
Made with nourishing ingredients, this hearty vegan stew is bursting with flavor! (plant-based, gluten-free)
Ingredients
For the Chickpea Lemon Stew
- 2 tablespoons (28 g) extra virgin olive oil
- 1 (175 g) white or yellow onion, finely chopped
- 2-3 (150 g) carrots, peeled and finely chopped
- 3-4 (115 g) celery ribs, finely chopped
- 3-4 (12 g) garlic cloves
- 8 ounces (226 g) cremini mushrooms, diced
- 1 lb (453 g) yukon gold potatoes , cut into 1-inch cubes
- 2½-3 cups (2½-3 cups) vegetable broth
- 5 ounces (140 g) baby spinach, or 2 large handfuls dino kale
- 1 teaspoon (1 teaspoon) dried thyme, or 1 sprig fresh thyme
- 1 teaspoon (1 teaspoon) dried rosemary, or 1 sprig fresh rosemary
- 3-4 tablespoons (3 tablespoons) lemon juice, from about 1 lemon
- 1 15-ounce (400 g) can chickpeas, drained and rinsed
For the Cashew Cream
- ½ cup (64 g) cashews
- ½ cup (118.29 ml) water
- 1 teaspoon (1 teaspoon) salt
- 1 tablespoon (17 g) white miso paste, optional
Instructions
- In a large pot over medium heat, warm the olive oil. Add the onion, celery and carrot. Cook for 5 minutes, or until onion is translucent.
- To the pot, add the diced mushrooms, garlic, and dried (or fresh) herbs. Cover and continue to cook, stirring intermittently, until mushrooms release their liquid, about 5 minutes.
- Next add the kale (or spinach) and potatoes. Cover and cook for 3 minutes more. Pour in the broth (start with 2½ cups then add ½ cup if needed) and simmer until potatoes are tender, for about 10-15 minutes.
- Meanwhile, prepare the cashew cream. In a high speed blender, combine ½ cup cashews with ½ water, 1 teaspoon salt, and 1 tablespoon miso paste. Blend until smooth and creamy.
- Once the potatoes are tender, add the chickpeas and cashew cream to the pot. Squeeze in juice of 1 lemon and stir to combine. Add salt & pepper, to taste. Serve warm and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 406kcal, Carbohydrates: 56g, Protein: 14g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 1042mg, Potassium: 1214mg, Fiber: 11g, Sugar: 7g, Vitamin A: 8575IU, Vitamin C: 42mg, Calcium: 96mg, Iron: 6mg
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You are 4 for 4 with these recipes. The seasonings are so good.
Thanks for another keeper.
Thank you so much for the positive feedback! I really appreciate it :)
Oh my goodness!! What an amazing recipe! My husband couldn’t stop “tasting” it at various stages ~ which, honestly, you could totally enjoy it at any of those stages! Before the potatoes (but, yeah, not! lol!), before the cashew miso cream (totally NOT!), before the kale, before the lemon ~ but don’t do it! Wait! lol! It is incredibly easy and so very delicious. This is a keeper (as the majority of your recipes are!) for sure! Thank you so much for sharing such good for you recipes!
Thank you for taking the time to write such an awesome review for me! I’m thrilled it was a hit! :)
I love warm and hearty stews! Sounds like such a nutritious, delicious dish.
This chickpea stew is very tasty! I followed the recipe quite closely except for adding more carrots and more chickpeas using about half a pound of home-cooked dried beans. Next time I’ll add the whole bunch of kale.
The lemon flavor is quite strong and pleasing. The flavor of the mushrooms does not predominate and since they are well chopped the stew may get past my grandson’s aversion to mushrooms. This should hold up to several days in the refrigerator and reheating so it’s a keeper in my book. The cashew cream was easy to process and adds nice body to the stew as well as protein.
I made this delicious stew last night and it was fabulous! The lemon flavor is welcoming and adds to the stew! I also loved the big chunks of potatoes added with the chickpeas. Thanks again Sarah, for another perfect recipe on such a cold night!
Thank you so much for leaving a review!