Tomato, Mushroom and Chickpea Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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! 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.
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