Chickpea Cacciatore

By • April 1, 2014 • 1 Comments

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Author Notes: A vegan take on the classic cacciatore, featuring meaty chickpeas, hearty mushrooms, sweet sundried tomatoes and a pop of bright orange. Allison Day

Serves 6

  • 1 cup chopped onion
  • 1/2 pound cremini mushrooms
  • 3 cloves garlic, minced
  • 3 cups cooked chickpeas
  • 1 28 oz can whole tomatoes, crushed with your hands (leave a little texture)
  • 1/4 cup sundried tomatoes, packed, rehydrated in water, drained and sliced into strips
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons orange zest
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon fennel seed
  • 1/4 teaspoon chili flakes
  1. In a large pot, heat 1 tbsp of the olive oil over medium heat. Add the onions, mushrooms and garlic. Continue to cook over medium heat until the vegetables are softened (about 10 minutes). Add a splash of water if the mixture dries out.
  2. Add the remaining ingredients and bring to a boil. Reduce to a simmer, cover and cook on low for 1 hour.
  3. Serve with polenta, brown rice or quinoa, and freshly chopped parsley.
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Stringio

3 months ago Marie Weber

Just made this for dinner, I forgot the fennel seeds and the balsamic. But it still turned out great. I served it over the broiled polenta on this site. I am going to have a delicious lunch tomorrow.