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:
45mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Sudie
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@Sudie
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"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!"
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  1. atm1970
    This is a great stew for a cold night. I think next time I top with a little bit of feta.
    Reply
  2. 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?
    Reply
  3. 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!
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