Tomato Black Olive And Chickpea Stew With Fresh Shiitakes Recipes

MEDITERRANEAN CHICKPEA STEW

Mediterranean Chickpea Stew image

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

TOMATO, BLACK OLIVE AND CHICKPEA STEW WITH FRESH SHIITAKES

Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes image

"While this stew is wonderful warm served over rice, it's surprisingly good cold. Pour leftovers over cottage cheese for a satisfying lunch or quickie dinner. The flavors meld as the stew sits, so it can even be made early in the day and served at room temperature." I saw this in Vegetarian Magazine, and can't wait to try it!

Provided by skat5762

Categories Stew

Time 53m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cups chopped onions
3 cloves garlic, minced
1/4 lb fresh shiitake mushroom, stems finely chopped and caps cut into 1/2 inch thick slices
1/3 cup white wine
3 cups peeled whole tomatoes
1 1/2 cups chickpeas, drained and rinsed
1 tablespoon capers (not rinsed)
1/2 cup oil-cured black olive, pitted
1 tablespoon minced fresh oregano
salt and pepper

Steps:

Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
When oil is fragrant, reduced heat to medium-low and cook onions until translucent but not golden.
Add garlic and mushrooms and stir until soft and partially cooked, about 3 minutes.
Add wine and cook another 3-4 minutes, stirring to prevent sticking.
Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper.
Cook 15 minutes more, or until heated through.
Set aside, covered, until ready to serve.

LAMB AND SHIITAKE STEW WITH TOMATO-CHIANTI SAUCE

Lamb and Shiitake Stew with Tomato-Chianti Sauce image

Categories Soup/Stew Lamb Mushroom Olive Tomato Sauté Stew Low Fat Orange Red Wine Fall Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes
6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces
1 large onion, coarsely chopped
2 3x1/2-inch strips orange peel (orange part only)
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 14 1/2-ounce can diced tomatoes in juice
1 cup Chianti or Sangiovese wine
10 Kalamata olives or other brine-cured black olives, pitted, halved
1 cup orzo (rice-shaped pasta), freshly cooked

Steps:

Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.) Divide orzo among 4 plates. Top with lamb stew and serve.

SPICY TOMATO CHICKPEA STEW

Spicy Tomato Chickpea Stew image

This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.

Provided by Lalaloula

Categories Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
Mix in spices and cook for 1-2 minutes.
Stir in chopped tomatoes, tomato puree and chickpeas.
Bring to a boil, then reduce the heat and simmer for about 15 minutes.
Season well with salt and freshly ground pepper.
Just before serving stir in the parsley.

Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8

TOMATO, BLACK OLIVE AND CHICKPEA STEW WITH FRESH SHIITAKES

TOMATO, BLACK OLIVE AND CHICKPEA STEW WITH FRESH SHIITAKES image

Categories Soup/Stew

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

2 Tbs. extra virgin olive oil
2 cups chopped onion
2 cloves garlic, peeled, crushed and minced
1/4 lb. fresh shiitake mushrooms, stems finely chopped and caps cut into ½-inch-thick slices
1/3 cup white wine
3 cups whole peeled tomatoes
1 1/3 cups chickpeas, drained and rinsed
1 Tbs. salt-packed capers, unrinsed
1/2 cup oil-cured black olives, pitted
1 Tbs. crumbled dried or minced fresh oregano
Sea salt and freshly ground black pepper to taste

Steps:

Using Dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil. When oil is fragrant, reduce heat to medium-low and cook onions until translucent but not golden. Add garlic and mushrooms, and stir until soft and partially cooked, about 3 minutes. Add wine and cook another 3 to 4 minutes, stirring to prevent sticking. Add tomatoes, chickpeas, capers, olives, oregano, salt, and pepper. Cook 15 minutes more, or until heated through. Set aside, covered, until ready to serve.

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