"While this stew is wonderful warm served over rice, it's surprisingly good cold. Pour leftovers over cottage cheese for a satisfying lunch or quickie dinner. The flavors meld as the stew sits, so it can even be made early in the day and served at room temperature." I saw this in Vegetarian Magazine, and can't wait to try it!
Provided by skat5762
Categories Stew
Time 53m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
- When oil is fragrant, reduced 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 3-4 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.
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