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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
- 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
- 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.
- Add the remaining ingredients and bring to a boil. Reduce to a simmer, cover and cook on low for 1 hour.
- Serve with polenta, brown rice or quinoa, and freshly chopped parsley.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
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