Ingredients:
2 tablespoons olive oil
2 cups chopped onions
3 cloves garlic, minced
1/4 lb fresh shiitake mushrooms, 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 olives, pitted
1 tablespoon minced fresh oregano
salt and pepper
Directions:
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.
Servings: 4-6
Time preparation: 25 min.
Time total: 53 min.