Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes
- Reviews 1
Ready In: 53 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
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