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Cajun mushroom, chickpea & vegie stew


  • Heat the oil in a large heavy-bottomed pan and gently saute the onion and garlic until beginning to colour. Then add the mushrooms, fennel, capsicums and chillies, and toss to coat well. Then mix in the Cajun seasoning and thyme. Briefly cook to toast the spices.
  • Add the tomatoes with 1 cup stock and seasonings to the pan. Mix well, cover and cook for 10 mins, adding more stock if needed. Then add the zucchini, chickpeas and spring onions. Mix well, cover again and cook for another 10 mins. Taste for seasoning.
  • Serve with a simple green salad and good crusty bread on the side.


  • 1 tbsp vegetable oil
  • 1 red onion, cut into wedges
  • 4 garlic cloves, crushed
  • 12-15 button mushrooms, halved
  • 1 fennel bulb, cleaned, cored & cut into wedges
  • 1 each red, yellow & green capsicum, cored, seeded & cut into chunks
  • 3 small red chillies, sliced
  • 1 heaped tspn Cajun seasoning
  • ½ tspn dried thyme
  • 2 cans diced tomatoes, drained a little
  • 1-2 cups vegetable stock
  • sea salt & freshly ground pepper
  • 2 zucchini, cut on the diagonal & halved
  • 1-1½ cans chickpeas, drained & rinsed
  • 2-3 spring (green) onions, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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