Tomato Black Olive and Chickpea Stew with Fresh Shiitakes
Warm, hearty, and bursting with Mediterranean-inspired flavors, this Tomato Black Olive and Chickpea Stew with Fresh Shiitakes is the perfect comfort food for any season. Featuring tender shiitake mushrooms, protein-packed chickpeas, and tangy black olives, this wholesome stew is simmered to perfection in a robust tomato and vegetable broth base infused with aromatic spices like cumin, paprika, and thyme. Ready in just under an hour, it’s an ideal one-pot meal that’s easy to make yet rich in depth and complexity. Serve it with crusty bread or over a bed of rice for a satisfying plant-based dinner that’s as nourishing as it is flavorful. Perfect for vegans and vegetarians, this stew is a great option for those seeking a hearty, healthy, and flavor-packed dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 200 grams, sliced shiitake mushrooms
- 400 grams, drained and rinsed canned chickpeas
- 400 grams canned crushed tomatoes
- 500 milliliters vegetable broth
- 100 grams, pitted and halved black olives
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon (adjust to taste) black pepper
- 3 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced shiitake mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Mix in the ground cumin, paprika, and dried thyme. Stir everything together for 1 minute to toast the spices.
Pour in the crushed tomatoes, vegetable broth, and add the bay leaf.
Increase the heat to high and bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 10 minutes.
Add the chickpeas and black olives to the pot. Stir to combine and let the stew simmer for another 10-15 minutes, until it thickens slightly and the flavors meld.
Season the stew with salt and black pepper to taste, and remove the bay leaf before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 43.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 495 mg | 38% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3935 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
