Tomato, Mushroom, and Chickpea Stew
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: Not specified
Description:
This hearty and flavorful stew is a delightful vegetarian dish that might just make you forget about steak. Inspired by a recipe from Vegetarian Times, it combines the earthy flavors of mushrooms, the tanginess of tomatoes, and the protein-rich goodness of chickpeas. Plus, it’s so versatile that it’s just as delicious served over rice or orzo as it is sandwiched between slices of Italian bread the next day. Get ready for a taste sensation that’s both comforting and satisfying.
Recipe Category: Stew
Keywords: One Dish Meal, Vegetable, Less than 60 Minutes, Inexpensive
Ingredients:
- 2 tablespoons olive oil
- 2 onions
- 2 cloves garlic
- 1 cup fresh mushrooms
- 2 tablespoons cider vinegar
- 1 can whole tomatoes
- 1 can chickpeas
- 1 tablespoon capers
- 1/2 cup black olives
- 1 teaspoon dried oregano
- Salt and pepper to taste
Nutritional Information (per serving):
- Calories: 291.2
- Fat: 10.4g
- Saturated Fat: 1.4g
- Cholesterol: 0mg
- Sodium: 563.2mg
- Carbohydrates: 44g
- Fiber: 9.4g
- Sugar: 9.1g
- Protein: 8.6g
Instructions:
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Heat oil in a large pot: Start by heating the olive oil in a large pot over medium heat. This will serve as the flavorful base for our stew.
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Cook onions: Once the oil is heated, add the onions to the pot. Cook them over medium-low heat until they become translucent, but be careful not to let them turn golden brown. This usually takes about 5-7 minutes and helps to build a rich flavor base for the stew.
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Add garlic and mushrooms: Next, add the minced garlic and sliced mushrooms to the pot. Cook them alongside the onions for an additional 3 minutes, stirring occasionally. This step infuses the stew with the aromatic essence of garlic and the earthy flavors of mushrooms.
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Incorporate vinegar: Now, it’s time to add a tangy twist to the stew. Pour in the cider vinegar and continue cooking for another 3-4 minutes, stirring continuously. This helps to deglaze the pot and incorporate the flavors of the vinegar into the stew.
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Add tomatoes, chickpeas, capers, olives, oregano, salt, and pepper: Once the vinegar has reduced slightly, add the whole tomatoes (crushed or chopped), drained chickpeas, capers, sliced black olives, dried oregano, and season generously with salt and pepper. Stir well to combine all the ingredients and bring the stew to a gentle simmer.
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Simmer: Allow the stew to simmer gently for about 15 minutes, allowing the flavors to meld together and the stew to thicken slightly. Stir occasionally to prevent sticking and ensure even cooking.
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Serve: Once the stew is heated through and the flavors have developed, it’s ready to serve. Ladle it into bowls and serve it piping hot over cooked rice or orzo for a hearty meal that’s sure to satisfy. Alternatively, let it cool and store it in the refrigerator for even better flavor the next day.
Final Thoughts:
This Tomato, Mushroom, and Chickpea Stew is a true testament to the fact that vegetarian meals can be just as hearty and satisfying as their meaty counterparts. With its rich flavors and wholesome ingredients, it’s a dish that’s sure to become a staple in your recipe rotation. Plus, with its quick and easy preparation, it’s perfect for busy weeknights when you need a comforting meal in a hurry. So go ahead, give this stew a try, and prepare to be amazed by just how delicious meatless can be!
