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!
Servings Prep Time
6 10minutes
Cook Time
45minutes
Servings Prep Time
6 10minutes
Cook Time
45minutes
Ingredients
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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