Tomato, Black Olive And Chickpea Stew With Fresh Shiitakes

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
2 cups	125g / 4.4oz	Chopped onion
2		Garlic cloves - peeled, crushed,
		And minced
1/4 lb	113g / 4oz	Fresh shiitake mushrooms - stems chopped fine,
		And caps cut into 1/2"-thick slices
1/3 cup	78ml	White wine
3 cups	187g / 6.6oz	Whole peeled tomatoes
1 1/3 cups	315ml	Chickpeas - drained, rinsed
1 tablespoon	15ml	Salt-packed capers - unrinsed
1/2 cup	118ml	Oil-cured black olives - pitted
1 tablespoon	15ml	Crumbled dried or minced fresh oregano
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Per Serving: 170 Cal; 5g Prot; 7g Total Fat (1 Sat. Fat); 20g Carb.; 0mg Chol; 340mg Sod.; 5g Fiber.

Wine Suggestions: Zinfandel can stand up to the fruity acidity of the tomatoes and the fleshy, full-mouth feel of olives. California Zinfandel has enjoyed a string of good vintages for nearly 10 years. Try Fife Vineyards Napa Valley Old Vines Zinfandel.

Source:
Vegetarian Times, September 2002

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