Step 1

Preheat a large soup pot over medium heat. Add the oil, if using (see notes for oil-free). Once hot, add the onion and mushrooms, and cook for about 8 minutes or until the moisture from the mushrooms is mostly evaporated.

Step 2

Add the garlic, dried herbs, and carrots. Stirring frequently cook for 2 to 3 minutes.

Step 3

Add the crushed tomatoes, potatoes, broth, bay leaf, soy sauce, and salt and pepper. Bring to a simmer. Cover the pot and reduce heat to low. Checking on it periodically, simmer the stew for about 20 minutes or until the potatoes are fork tender. Stir in the chickpeas and cook uncovered for a few minutes, or until the stew has reduced slightly.

Step 4

Turn off the heat and remove the bay leaf. Taste for seasoning, and keep in mind that the flavors will develop and improve as the stew rests and cools.