Hearty Vegan Chickpea, Mushrooms & Meatballs Stew
Cozy up with this hearty Vegan Chickpea, Mushrooms & Meatballs Stew! Packed with protein, warm spices, and creamy oat milk, it’s the ultimate plant-based comfort food.
Ingredients
- 2 tablespoons olive oil – for sautéing
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons garam masala
- 1 teaspoon Alicha Kimem mild Ethiopian spice blend
- 1 teaspoon Berbere spicy Ethiopian blend, adjust to taste
- 2 tablespoons tomato paste
- 250 g 9 oz mushrooms, sliced
- 1 can 400 g / 14 oz chickpeas, drained and rinsed
- 12 vegan meatballs IKEA or similar
- 2 cups oat milk
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
Sauté the base
- Heat oil in a large pot over medium heat. Add onions and cook until translucent.
Add aromatics
- Stir in garlic and ginger, cooking until fragrant (about 1 minute).
Season well
- Sprinkle in garam masala, Alicha Kimem, and Berbere. Stir for 30 seconds to bloom the spices.
Tomato paste magic
- Stir in tomato paste, cooking until it darkens slightly and blends with the spices.
Mushrooms & chickpeas join the party
- Add mushrooms and chickpeas. Stir to coat them in the spice mixture.
Vegan meatballs
- Drop in the vegan meatballs and gently stir.
Add liquid & simmer
- Pour in oat milk (and a splash of water or broth if you prefer more stew). Simmer for 15–20 minutes until the flavors meld.
Serve & enjoy
- Ladle into bowls and serve with crusty bread, flatbread, or rice.