Anti Inflammatory Tomato-Ginger Masala Mushroom & Chickpea Stew
This deeply spiced stew is the kind of one-pot meal that makes the whole kitchen smell incredible — warm, earthy, and just a little smoky from the moment the spices hit the pan. Cremini mushrooms bring a satisfying meatiness while chickpeas add protein and body, so every bowl feels genuinely hearty and filling. The real power here comes from the spice lineup: turmeric, ginger, cumin, coriander, and smoked paprika are all well-regarded for their anti-inflammatory properties, and they work together to build a sauce that's complex without being fussy. Crushed tomatoes and vegetable broth simmer everything down into a thick, glossy masala that clings to every mushroom and chickpea — no cream, no refined oils, just good ingredients doing their job. A final squeeze of lemon juice brightens the whole pot right before serving, cutting through the richness in the best way. It comes together in a single Dutch oven and serves four, making it an easy weeknight win that also reheats beautifully for lunch the next day. Finish it with fresh cilantro if you have it on hand — it adds a pop of color and a clean herbal note that ties everything together.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 lb cremini mushrooms, quartered
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tsp lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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