Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes

READY IN: 53mins
Recipe by skat5762

"While this stew is wonderful warm served over rice, it's surprisingly good cold. Pour leftovers over cottage cheese for a satisfying lunch or quickie dinner. The flavors meld as the stew sits, so it can even be made early in the day and served at room temperature." I saw this in Vegetarian Magazine, and can't wait to try it!

Top Review by Sudie

S'kat, this is so funny, I posted the same recipe! Yesterday, when I was looking for mine to check ingredients, I came upon yours! So I printed yours and used it. I use rice wine vinegar in this when I don't have wine; I dilute it with about 1/2 water. I also use whatever mushrooms I have on hand; I had a box of Baby Bellas that I used yesterday. This is so tasty; I served it over brown rice and we all loved it!

Ingredients Nutrition


  1. Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
  2. When oil is fragrant, reduced heat to medium-low and cook onions until translucent but not golden.
  3. Add garlic and mushrooms and stir until soft and partially cooked, about 3 minutes.
  4. Add wine and cook another 3-4 minutes, stirring to prevent sticking.
  5. Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper.
  6. Cook 15 minutes more, or until heated through.
  7. Set aside, covered, until ready to serve.

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