This one has lots of flavor, and is great for sitting in front of the TV on a cold winter’s night. We had ours with a yam cooked in the microwave and a small bunch of seedless red grapes. Would go well with a salad, too.

TOMATO, BLACK OLIVE AND CHICKPEA STEW WITH FRESH SHITAKES

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/4 pound of fresh shitake mushrooms, stems trimmed and sliced into strips.
(could substitute other mushrooms if you can’t find shitakes, but not portobellos)
1/2 cup of white wine
28 ounce can of crushed tomatoes
19 ounce can of Progresso chickpeas, or similar
Half a 3 ounce jar of capers, not rinsed
1/2 cup oil-cured black olives, pitted (about 25)
1 tablespoon dried oregano
Salt and fresh ground black pepper to taste

Pit the olives first, as that takes the most time, and is the messy part. I cut a slit on one side and peel the olive off the pit.

Heat a large frying pan over medium burner. Saute onions until soft and just beginning to brown, about 5 minutes. Add garlic and mushrooms and saute another few minutes until mushrooms are soft. Add wine and stir, cook another few minutes until wine is mostly absorbed and reduced.

Add remaining ingredients. Lower heat to midway between low and medium and simmer for 15 minutes, stirring occasionally. Season with salt and pepper to taste before serving.

Recipe: clipped from our local paper some years ago, don’t know the author.