Vegan Fall Chickpea & Ginger Stew

I have a thing for soups the moment Fall weather hits. I could say I love soups in general because I can eat soup during all seasons but the warmth and comfort they give to those chilly nights make it that much more satisfying.

This soup came by me just trying to clean out my refrigerator and use up a bunch of different vegetables that I didn’t want to go bad. If it was chopped I tossed it in. If it was bagged up I tossed that in too. That’s the best thing about soups you really can’t go wrong and you’ll always find new and creative ways to make a delicious meal.

In a large pot add oil with minced Garlic and diced onions. Cook 4 minutes until onions are translucent and garlic is fragrant. 

Add in diced peppers, sliced carrots, trimmed corn. Cook 6 minutes until somewhat tender.

Add in all seasonings and cook 2 minutes. Add in Veggie Stock and spring Water with the Chickpeas. Cook 15 minutes.

Remove ½ cup of broth only {strain ingredients back into pot} and add into jar of blender with 1 can of drained and rinsed Cannellini Beans. Blend smooth.

Transfer the bean purée back into the pot.

Stir to distribute everything.

Add in the chopped Kale and Cremini mushrooms. Cook until kale is wilted and carrots are tender, about 20 minutes longer.

Transfer servings to individual bowls and garnish with Fresh Cilantro.

Enjoy!!

Print Recipe

Vegan Fall Chickpew & Ginger Stew

The perfect satisfying soup to clean out the refrigerator and prepare for a chilly fall night. Still has some feels of summer from the crisp sweet corn but gives you all the warm you’d need!

Course

Appetizer, Soup or Salad

Prep Time

10 minutes

Cook Time

45 minutes

Servings

Ingredients

• 2 tablespoons Olive Oil
• 2 tablespoons Garlic minced
• ½ Red Onion diced
• ½ Orange Bell Pepper diced
• ½ Green Bell Pepper diced
• 3 Carrots peeled and sliced
• 2 Ears Corn trimmed
• 2 teaspoons Sea Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• ½ teaspoon Ground Ginger
• 4 cups Veggie Stock
• 2 cups Spring Water
• 1 can Chickpeas drained and rinsed
• 1 can Cannellini Beans drained and rinsed
• 2 handfuls Kale chopped
• 8 ounces Cremini Mushrooms sliced
• 2 tablespoons Fresh Cilantro garnish

Course Appetizer, Soup or Salad Prep Time 10 minutes Cook Time 45 minutes Servings Ingredients 2 tablespoons Olive Oil 2 tablespoons Garlic minced ½ Red Onion diced ½ Orange Bell Pepper diced ½ Green Bell Pepper diced 3 Carrots peeled and sliced 2 Ears Corn trimmed 2 teaspoons Sea Salt 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Dried Oregano ½ teaspoon Ground Ginger 4 cups Veggie Stock 2 cups Spring Water 1 can Chickpeas drained and rinsed 1 can Cannellini Beans drained and rinsed 2 handfuls Kale chopped 8 ounces Cremini Mushrooms sliced 2 tablespoons Fresh Cilantro garnish

Instructions

1. In a large pot add oil with minced Garlic and diced onions. Cook 4 minutes until onions are translucent and garlic is fragrant.
2. Add in diced peppers, sliced carrots, trimmed corn. Cook 6 mins until somewhat tender.
3. Add in all seasonings and cook 2 minutes. Add in Veggie Stock and spring Water with the Chickpeas. Cook 15 minutes.
4. Remove ½ cup of broth only {strain ingredients back into pot} and add into jar of blender with 1 can of drained and rinsed Cannellini Beans. Blend smooth. Transfer the bean purée back into the pot.
5. Add in the chopped Kale and Cremini mushrooms. Cook until kale is wilted and carrots are tender, about 20 minutes longer.
6. Transfer servings to individual bowls and garnish with Fresh Cilantro. Enjoy!!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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