Tomato, Mushroom and Chickpea Stew
- 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
- Heat oil in large pot.
- Cook onions over medium-low heat until translucent, but not golden.
- Add garlic and mushrooms, cook another 3 minutes.
- Add vinegar, cook 3-4 minutes more, stirring continuously.
- Add tomatoes, chickpeas, capers, olives, oregano, S&P.
- Cook about 15 minutes more.
- Serve over rice or orzo.
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Reviews
-
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?
RECIPE SUBMITTED BY
Sudie
Queens, New York
I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything".
My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????