Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes |
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Prep Time: 25 Minutes Cook Time: 28 Minutes |
Ready In: 53 Minutes Servings: 6 |
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While this stew is wonderful warm served over rice, it's surprisingly good cold. Pour leftovers over cottage cheese for a satisfying lunch or quickie dinner. The flavors meld as the stew sits, so it can even be made early in the day and served at room temperature. I saw this in Vegetarian Magazine, and can't wait to try it! 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:
1. Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
2. When oil is fragrant, reduced heat to medium-low and cook onions until translucent but not golden.
3. Add garlic and mushrooms and stir until soft and partially cooked, about 3 minutes.
4. Add wine and cook another 3-4 minutes, stirring to prevent sticking.
5. Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper.
6. Cook 15 minutes more, or until heated through.
7. Set aside, covered, until ready to serve.
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