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.
- 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)
- 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
- Chopped fresh parsley
- Red pepper flakes
- Vegan Parmesan Cheese
- Place the Spice/Herb Ingredients (except for the red pepper flakes and bay leaf) into a small bowl, mix together, set aside.
- 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.
- 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.
- 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.
- 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.
- Serve with fresh chopped parsley, additional red pepper flakes, and Vegan Parmesan Cheese.
*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.
*Storage: Refrigerate and use within 5 days.