Author Notes
A vegan take on the classic cacciatore, featuring meaty chickpeas, hearty mushrooms, sweet sundried tomatoes and a pop of bright orange. —Y
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Ingredients
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1 cup
chopped onion
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1/2 pound
cremini mushrooms
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3
cloves garlic, minced
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3 cups
cooked chickpeas
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1
28 oz can whole tomatoes, crushed with your hands (leave a little texture)
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1/4 cup
sundried tomatoes, packed, rehydrated in water, drained and sliced into strips
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2 tablespoons
extra-virgin olive oil
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1 tablespoon
balsamic vinegar
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2 teaspoons
orange zest
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2 teaspoons
dried thyme
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1 teaspoon
sea salt
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1 teaspoon
fennel seed
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1/4 teaspoon
chili flakes
Directions
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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.
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Add the remaining ingredients and bring to a boil. Reduce to a simmer, cover and cook on low for 1 hour.
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Serve with polenta, brown rice or quinoa, and freshly chopped parsley.
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