Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes
Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes might be just the soup you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $2.78 per serving. One portion of this dish contains about 9g of protein, 12g of fat, and a total of 273 calories. It can be enjoyed any time, but it is especially good for Winter. 29 people have tried and liked this recipe. If you have whole tomatoes, garlic, oil cured black olives, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is super. Similar recipes include Fresh Tomato & Black Olive Pizza, Cod, Chickpea & Olive Stew, and Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip.
Servings: 4
Ingredients:
1 1/3 cups chickpeas, drained and rinsed
2 Tbs. extra virgin olive oil
¼ lb. fresh shiitake mushrooms, stems finely chopped and caps cut into ½-inch-thick slices
2 cloves garlic, peeled, crushed and minced
½ cup oil-cured black olives, pitted
2 cups chopped onion
1 Tbs. crumbled dried or minced fresh oregano
1 Tbs. salt-packed capers, unrinsed
Sea salt and freshly ground black pepper to taste
1/3 cup white wine
3 cups whole peeled tomatoes
Equipment:
dutch oven
Cooking instruction summary:
Using Dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil. When oil is fragrant, reduce 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 to 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.
Step by step:
1. Using Dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil. When oil is fragrant, reduce heat to medium-low and cook onions until translucent but not golden.
2. Add garlic and mushrooms, and stir until soft and partially cooked, about 3 minutes.
3. Add wine and cook another 3 to 4 minutes, stirring to prevent sticking.
4. Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper. Cook 15 minutes more, or until heated through. Set aside, covered, until ready to serve.
Nutrition Information:
covered percent of daily need
