Make Ahead

Chickpea Cacciatore

April  1, 2014
0 Ratings
  • Serves 6
Author Notes

A vegan take on the classic cacciatore, featuring meaty chickpeas, hearty mushrooms, sweet sundried tomatoes and a pop of bright orange. —Y

What You'll Need
  • 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.

See what other Food52ers are saying.

  • M.McAwesome
  • A

2 Reviews

A February 4, 2015
This recipe is fantastic. It's easy, it's hearty, it's delicious. The fennel makes the dish. Perfect for cold winter nights. It is in heavy rotation in our house.
M.McAwesome July 23, 2014
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.