While this stew is wonderful warm served over rice, it’s surprisingly good cold. The flavors meld as the stew sits, so it can even be made early in the day and served at room temperature.
- 2 Tbs. extra virgin olive oil
- 2 cups chopped onion
- 2 cloves garlic, peeled, crushed and minced
- 1/4 lb. fresh shiitake mushrooms, stems finely chopped and caps cut into 1/2-inch-thick slices
- 1/3 cup white wine
- 3 cups whole peeled tomatoes
- 1 1/3 cups chickpeas, drained and rinsed
- 1 Tbs. salt-packed capers, unrinsed
- 1/2 cup oil-cured black olives, pitted
- 1 Tbs. crumbled dried or minced fresh oregano
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.
- Calories: 170
- Carbohydrate Content: 20 g
- Fat Content: 7 g
- Fiber Content: 5 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 340 mg