Ingredients:
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
1 package fresh mushrooms, cleaned and chopped coarsely
2 tablespoons cider vinegar
1 (28 ounce) cans whole tomatoes, chopped
1 (16 ounce) cans chickpeas, drained and rinsed
1 tablespoon capers ( packed in salt)
1/2 cup oil cured black olives, pitted
1 tablespoon oregano
salt and pepper
Directions:
Heat oil in large pot.
Cook onions over medium-low heat until translucent, but not golden.
Add garlic and mushrooms, cook another 3 minutes.
Add vinegar, cook 3-4 minutes more, stirring continuously.
Add tomatoes, chickpeas, capers, olives, oregano, S&P.
Cook about 15 minutes more.
Serve over rice or orzo.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.