Tomato, Mushroom and Chickpea Stew

Total Time
Prep 15 mins
Cook 30 mins

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!

Ingredients Nutrition


  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.
Most Helpful

5 5

5 5

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

4 5

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?