Grab a bowl and get ready to dive into this delicious vegan twist on Italian Chicken Cacciatore. We are switching it up and packin’ it full of healthy feel-good ingredients, but don’t worry, we’re keeping that soul-soothing flavor in our comforting Chickpea Potato Cacciatore. Hearty potatoes, earthy mushrooms, and meaty chickpeas are all bathed in spiced tomatoey broth filled with delicious Italian herbs and spices. It’s rich, it’s bursting with flavor, and it’s completely satisfying, the whole family will enjoy this delicious and nutritious twist on a classic Italian dish.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

We love to make Italian dishes, well, we would, wouldn’t we? We are an Italian family after all.  LOL We love our pasta, but we decided to switch things up a tad and swap out the pasta for potatoes, and Whole Food Plant Base the classic Italian dish Italian Chicken Cacciatore.

Tasty Twist

Back in the day, prior to becoming Whole Food Plant based, we made a lot of Chicken Cacciatore, it was a family favorite that was on rotation fairly often. Mom and I decided we wanted to see if we could give this traditional dish a WFPB facelift with some healthier plant-based ingredients.

We made this dish more broth-like rather than saucey like you would find in a traditional cacciatore dish. Our goal was to give it a lighter broth feeling to compliment the heartier potatoes, mushrooms and chickpeas. We totally loved it, enjoying every tasty bite.

I’ll let Mom tell you more!

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Hi! Robin here.

Monkey and I were on different ends of the spectrum when we first approached this dish, I wanted to keep it somewhat traditional and make it with pasta with a heavier tomato sauce, while Monkey wanted to go off the beaten path and use potatoes and a thinner sauce.

We made several versions and ended up using Monkey’s Chickpea Potato Cacciatore recipe and after a few kitchen tests, we were off to the races!!!

Stay Tuned!

We plan to roll out a more traditional WFPB Cacciatore recipe in a few months as that one was really delicious as well. TP109 loved both versions and called it a tie of deliciousness!  LOL

We hope you give this recipe a try!  We just know you are going to love it!

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Medium stock pot to boil the potatoes
• Large enamel/ceramic lined Dutch oven, or similarly large non-stick skillet or pan

Chickpea Potato Cacciatore

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15
• Cook Time: 35
• Total Time: 50
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

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Description

Grab a bowl and get ready to dive into this delicious vegan twist on Italian Chicken Cacciatore. We are switching it up and packin’ it full of healthy feel-good ingredients, but don’t worry, we’re keeping that soul-soothing flavor in our comforting Chickpea Potato Cacciatore. Hearty potatoes, earthy mushrooms, and meaty chickpeas are all bathed in spiced tomatoey broth filled with delicious Italian herbs and spices. It’s rich, it’s bursting with flavor, and it’s completely satisfying, the whole family will enjoy this delicious and nutritious twist on a classic Italian dish.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

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• 8 to 10 oz. white button mushrooms (or cremini), sliced
• 1 Tablespoon low sodium tamari
• 1 cup yellow onions, fine dice
• 1 red bell pepper, fine dice
• 1 Tablespoon minced garlic
• 2 Tablespoon tomato paste
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 1 cup water
• ½ cup vegetable broth *
• 1/8 teaspoon baking soda *
• 1 Tablespoon + 1 teaspoon nutritional yeast
• 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
• 4 cups red skinned potatoes, unpeeled, small dice (1 ½ lbs. or about 5 or 6 medium)

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon dried thyme leaves *
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper
• 1 bay leaf
• ½ teaspoon red pepper flakes

Optional Ingredients/Toppings

• Chopped fresh parsley
• Red pepper flakes
• Vegan Parmesan Cheese

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Instructions

1. Place the Spice/Herb Ingredients (except for the red pepper flakes and bay leaf) into a small bowl, mix together, set aside.
2. Boil the diced potatoes in a medium-sized stock pot with a sprinkle of sea salt until tender, about 12 to 15 minutes, drain, set aside.
3. In the meantime, place the sliced mushrooms into an enamel/ceramic lined or similar non-stick skillet with 1 Tablespoon tamari, sauté until the mushrooms release their water, approx. 5 to 7 minutes, then remove the mushrooms from the skillet and set them aside. In the same skillet, add the onions and red bell peppers to the skillet and sauté for approx. 7 to 9 minutes until they start to soften, then add the garlic and tomato paste, sauté for 2 minutes, then Spice/Herb mix sauté for one minute, stirring constantly.
4. Add the petite diced tomatoes, water, vegetable broth, and bay leaf to the skillet, increase the heat to a boil, then immediately lower to a simmer. Add an 1/8 teaspoon of baking soda, it will fizzle up, then calm down.
5. Stir in the nutritional yeast, sautéed mushrooms, and chickpeas; simmer for 5 minutes. Then add the cooked potatoes and red pepper flake, gently stir. Turn off the burner, but leave the skillet on the burner, gently push the potatoes down (be careful not to break open the potatoes) into the broth and allow to sit undisturbed for 5 to 7 minutes until the potatoes absorb the flavors.  Discard the bay leaf.
6. Serve with fresh chopped parsley, additional red pepper flakes, and Vegan Parmesan Cheese.

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Notes

*Tamari:We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Baking Soda:  The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity. 

*Dried Thyme Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried thyme leaves, you can use ground thyme, but use half the amount.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.