TOMATO, BLACK OLIVE AND CHICKPEA STEW WITH FRESH SHIITAKES

TOMATO, BLACK OLIVE AND CHICKPEA STEW WITH FRESH SHIITAKES image

Yield 4-6 servings

Number Of Ingredients 11

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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 ½-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
Sea salt and freshly ground black pepper to taste

Steps:

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.