"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!
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Units: US | Metric
- 2 tablespoons olive oil
- 2 cups chopped onions
- 3 cloves garlic, minced
- 1/4 lb fresh shiitake mushroom, stems finely chopped and caps cut into 1/2 inch thick slices
- 1/3 cup white wine
- 3 cups peeled whole tomatoes
- 1 1/2 cups chickpeas, drained and rinsed
- 1 tablespoon capers (not rinsed)
- 1/2 cup oil-cured black olive, pitted
- 1 tablespoon minced fresh oregano
- salt and pepper
- 1Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
- 2When oil is fragrant, reduced heat to medium-low and cook onions until translucent but not golden.
- 3Add garlic and mushrooms and stir until soft and partially cooked, about 3 minutes.
- 4Add wine and cook another 3-4 minutes, stirring to prevent sticking.
- 5Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper.
- 6Cook 15 minutes more, or until heated through.
- 7Set aside, covered, until ready to serve.
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Nutritional Facts for Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes
Serving Size: 1 (254 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 280.7
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 491.1 mg
- Total Carbohydrate 40.3 g
- Dietary Fiber 8.0 g
- Sugars 8.3 g
- Protein 7.2 g