Tomato, Mushroom and Chickpea Stew

Submitted by Sudie

"This is my take on a recent Vegetarian Times recipe. This is so hearty and delicious, it can make you forget about steak! Better hope for leftovers; this is so tasty on Italian bread as a sandwich the next day!"

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cloves garlic, minced
• 1 package fresh mushrooms, cleaned and chopped coarsely
• 2 tablespoons cider vinegar
• 1 (28 ounce) can whole tomatoes, chopped
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 tablespoon capers (packed in salt)
• 1⁄2 cup oil cured black olives, pitted
• 1 tablespoon oregano
• salt and pepper

directions

1. Heat oil in large pot.
2. Cook onions over medium-low heat until translucent, but not golden.
3. Add garlic and mushrooms, cook another 3 minutes.
4. Add vinegar, cook 3-4 minutes more, stirring continuously.
5. Add tomatoes, chickpeas, capers, olives, oregano, S&P.
6. Cook about 15 minutes more.
7. Serve over rice or orzo.

Reviews

[atm1970]

This is a great stew for a cold night. I think next time I top with a little bit of feta.

 

[stormylee]

I *love* chickpeas, so it's no wonder this went down a treat! I only used 2 ts of olive oil, but apart from that, followed the recipe. Mushrooms come in two package sizes here: 170g and 300g, and I chose to use the smaller one, which was quite enough! I was also not sure if I should use fresh or dried oregano, but as I was out of fresh anyway, the decision was made for me. ;-) I seasoned the dish quite generously with salt and pepper, and served it over basmati rice. What a lovely meal! The only thing I'll change next time is to use some other spices too, perhaps cumin and coriander cooked with the onions?