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Recipe: Mushroom and Chickpea Stew

Servings: 4-6 people


2 tablespoons olive oil, butter, or coconut oil

2 cups chopped onions

2 cloves garlic, minced

1 package fresh mushrooms, cleaned and chopped coarsely

2 tablespoons cider vinegar

1 (28 ounce) can whole tomatoes, chopped

1 (16 ounce) can chickpeas, drained and rinsed

1 tablespoon capers (packed in salt)

1⁄2 cup oil cured black olives, pitted

1 tablespoon oregano

salt and pepper

Options you can add chicken or shrimp if you would like to add protein.


  1. Heat oil in large pot.

  2. Cook onions over medium-low heat until translucent, but not golden.

  3. Add garlic and mushrooms, cook another 3 minutes.

  4. Add vinegar, cook 3-4 minutes more, stirring continuously.

  5. Add tomatoes, chickpeas, capers, olives, oregano, S&P.

  6. Cook about 15 minutes more until thoroughly warmed.

Eat alone or serve over veggies, rice, or polenta.

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