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Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes Recipe

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This recipe for Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kendall Harris
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp extra virgin olive oil
2 cups chopped onion
2 cloves garlic, minced
1/4 lb fresh shiitake mushrooms, stems chopped, caps sliced 1/2 inch thick
1/3 cup white wine
3 cups whole peeled tomatoes
1 1/3 cups chickpeas, drained and rinsed
1 tbsp salt-packed capers, unrinsed
1/2 cup oil-cured black olives, pitted
1 tbsp crumbled dried or minced fresh oregano
Sea salt, to taste
Freshly ground pepper, to taste

Directions:
Directions:
Heat olive oil in large pot. Add onion and cook until translucent. Add garlic and mushrooms and cook for 3 minutes. Add wine and cook another 3 minutes. Add tomatoes, chickpeas, capers, olives, oregano and salt and pepper and cook 15 minutes.

 

 

 

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