Recipe: Mushroom and Chickpea Stew

Servings: 4-6 people

Ingredients

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.

Directions

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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