3 tablespoons extra-virgin olive oil, divided

1 cup sliced fresh shitake, oyster, or button mushrooms

2 medium zucchini, sliced into half moons

1 bunch fresh parsley, chopped

1 medium onion, chopped

2 cloves garlic, chopped

2 stalks celery, chopped

2 sweet potatoes, diced

1 teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon paprika

½ teaspoon chopped fresh thyme

Himalayan sea salt

Ground black pepper

2 bay leaves

6 cups low sodium chicken or vegetable broth

2 cups cooked chickpeas, or 1 can, rinsed and drained

Juice and zest of 1 lemon

¼ cup pine nuts, toasted, for garnish


  1. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook for 3 to 4 minutes, stirring regularly. Remove the mushrooms from the pot.
  1. To the same pot, add the zucchini. Cook for 5 minutes, or until the zucchini begins to gain color, stirring regularly. Remove the zucchini from the pot.
  1. Add the remaining 2 tablespoons olive oil to the pot and add the parsley, onions, garlic, celery, carrots, and sweet potatoes. Stir in the coriander, turmeric, paprika, thyme and salt and pepper to taste.
  1. Cook for 5 to 7 minutes, stirring regularly, until the vegetables have softened a bit.
  1. Add the bay leaves and broth. Bring to a boil, then turn the hear down to medium. Cover and cook for 15 minutes.
  1. Add the chickpeas and the sautéed mushrooms and zucchini. Cook for just a few more minutes, until everything is warmed through.
  1. Stir in the lemon juice and zest.
  1. Remove from the heat. Transfer to serving bowls and top with the toasted pine nuts.

Makes 5 Servings

Adapted from sharonfeanny.com

Leave a Comment

You must be logged in to post a comment.