Tomato, Black Olive And Chickpea Stew With Fresh Shiitakes

• 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

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

olive oil, onions, garlic, shiitake mushroom, white wine, tomatoes, chickpeas, capers, oilcured black olive, fresh oregano, salt

Taken from www.food.com/recipe/tomato-black-olive-and-chickpea-stew-with-fresh-shiitakes-38445 (may not work)