Tomato, Mushroom And Chickpea Stew

• 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) can whole tomatoes, chopped
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 tablespoon capers (packed in salt)
• 1/2 cup oil cured black olives, pitted
• 1 tablespoon oregano
• salt and pepper

1. Heat oil in large pot.
2. Cook onions over medium-low heat until translucent, but not golden.
3. Add garlic and mushrooms, cook another 3 minutes.
4. Add vinegar, cook 3-4 minutes more, stirring continuously.
5. Add tomatoes, chickpeas, capers, olives, oregano, S&P.
6. Cook about 15 minutes more.
7. Serve over rice or orzo.

olive oil, onions, garlic, fresh mushrooms, cider vinegar, tomatoes, chickpeas, capers, oil cured black olives, oregano, salt

Taken from www.food.com/recipe/tomato-mushroom-and-chickpea-stew-48924 (may not work)