If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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