Mushroom and Chickpea Stew with Roasted Red Pepper Coulis

I’ve served this delicious stew to nonvegetarians who have scraped the bowl. Topped with the luscious coulis, it is quite divine. Add whole grain rolls and a green salad or steamed asparagus, in season.

NotesLarge cans of tomatoes come in 28 oz (796 mL) and 35 oz (980 mL) sizes. For convenience, I’ve called for the 28 oz (796 mL) size in my recipes. If you’re using the 35 oz (980 mL) size, drain off 1 cup (250 mL) liquid before adding to the recipe.

For convenience, use bottled roasted red peppers, or, if you prefer, roast your own.

Mindful Morsels

Most of the sodium in a serving of this recipe comes from the canned tomatoes (200 mg), the canned chickpeas (135 mg) and, of course, the salt (100 mg). There are several ways you can reduce the amount of sodium from these ingredients in any recipe: use tomatoes and/or chickpeas canned without salt; use fresh tomatoes in season; prepare homemade stock from scratch without salt; and cut back on added salt.

Make Ahead

This dish can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Steps 3 and 4.

Cooking Methodslow cooking

CostModerate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, kosher, lactose-free, low sodium, low-fat, peanut free, soy free, vegan, vegetarian

Equipmentcrock pot

Five Ingredients or LessYes

Mealdinner

Moodblue, stressed

Taste and Texturebubbly, creamy, herby, savory, spiced, sweet, umami