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top view close up of vegan miso chickpea and mushroom stew in a white bowl with spoon; lemon and yellow napkin in background

Miso Chickpea and Mushroom Stew

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5 from 1 review

  • Author: Gigi & Sersie
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Diet: Vegan


This delicious vegan miso chickpea and mushroom stew is bursting with umami goodness from the miso. Packed with nutrient density, this easy, one-pot chickpea stew is oil-free, gluten-free, nut-free, low-fat, and loaded with healthy plant protein. It takes less than 30 minutes to whip up!


Units Scale
  • 1 cup chopped onion
  • 4 cups sliced mushrooms
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked chickpeas, no salt added
  • 3/4 cup aquafaba
  • 1 cup cherry or grape tomatoes, halved or pierced
  • 1/2 tsp thyme, dried
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 Tbsp miso, yellow or white
  • 3 cups chopped kale
  • 1/2 lemon

Optional sides: Rice or other whole grain of choice, baked potato, garlic mashed potatoes, rainbow salad


Preheat a large saute pan over medium heat. Add chopped onions and dry or water saute for 3 minutes.

Add sliced mushrooms, put the lid on to help release the water, and continue cooking for 3 to 4 minutes.

While the mushrooms are cooking, take the tip of a sharp knife and carefully pierce the cherry or grape tomatoes. Alternatively, slice them in half. Doing this helps them to break down faster during cooking.

Remove the lid and add the tomatoes, garlic, chickpeas, dried thyme, smoked paprika, crushed red pepper flakes, aquafaba, and miso paste. Give it a good stir to break down the miso paste and ensure all the seasonings are well incorporated. Put the lid back on and continue cooking over medium heat for 3 to 4 minutes.

Finally, remove the lid and stir in the chopped kale. Put the lid back on to finish wilting the kale. Turn off the heat and let sit for a few minutes.

When ready to serve, top with a squirt of fresh lemon juice. Enjoy this delicious stew on its own or with a side of rice, other whole grain of choice, baked potato, garlic mashed potatoes, or rainbow salad.

Store leftovers in a covered container in the refrigerator for up to four days. Or freeze in a freezer-safe container for up to four months.



  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoons
  5. Strainer
  6. Large saute pan with lid
  7. Cooking spoon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: American