Tomato, Mushroom and Chickpea Stew

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: 45 mins
• 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.