Hearty Chickpea Cacciatore
A cozy, plant based twist on a classic Italian favorite that tastes just as rich as the original.
recipesbynani.comThis Chickpea Cacciatore has quickly become one of my favorite dinners for busy weeknights. It captures all those deep, rustic flavors you love in a traditional stew but uses hearty chickpeas and savory mushrooms to keep things feeling satisfying and wholesome.
My biggest tip for this recipe is to take your time letting the mushrooms brown properly in the pan before adding the liquid. This little bit of extra effort creates a wonderful, meaty texture that really makes the dish stand out.
🧺 Ingredients
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 tablespoon capers, drained
- 1 tablespoon fresh rosemary, chopped
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Heat the olive oil in a large pot or deep skillet over medium high heat.
- 2
Add the sliced mushrooms and cook them until they are browned and tender. Stir in the onion and cook until soft.
- 3
Add the minced garlic and cook for about one minute until fragrant.
- 4
Pour in the red wine and let it simmer for two minutes to cook off the raw alcohol smell.
- 5
Stir in the crushed tomatoes, chickpeas, capers, and rosemary.
- 6
Reduce the heat to low and let the stew simmer for 20 minutes so the flavors can mingle.
- 7
Season with salt and pepper to your liking and serve warm with a sprinkle of fresh parsley.
💡 Tips
This dish stores beautifully in the fridge for up to three days, and many people find it tastes even better the next day. Serve it over a bowl of creamy polenta or with a side of crusty bread to soak up all that lovely tomato sauce.
Made this recipe? Let us know how it went.
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