Prep 25 mins
Cook 28 mins
"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!
- 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
- Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
- When oil is fragrant, reduced heat to medium-low and cook onions until translucent but not golden.
- Add garlic and mushrooms and stir until soft and partially cooked, about 3 minutes.
- Add wine and cook another 3-4 minutes, stirring to prevent sticking.
- Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper.
- Cook 15 minutes more, or until heated through.
- Set aside, covered, until ready to serve.
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!