Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil (divided)
  • 6 oz shiitake mushrooms (caps, sliced)
  • 1 onion (large, chopped)
  • 1 red bell pepper (large, chopped)
  • 5 garlic cloves (minced)
  • 1 1/2 cups dry red wine
  • 14 oz chickpeas (canned, drained and rinsed)
  • 14 oz diced tomatoes (canned, in juice)
  • 14 oz fire-roasted diced tomatoes (canned, in juice)
  • 1 cup crushed tomatoes
  • 1 cup vegetable broth
  • 2 teaspoons white sugar (organic for vegan-friendly)
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • 2 bay leaves
  • 1 zucchini (chopped, medium )
  • salt and pepper (to taste)
  • Chopped fresh parsley
  • Chopped fresh basil
  • Crusty bread slices

Instruction

  • Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms. Cook about 4 minutes on each side, until lightly browned. Remove the mushrooms from the pot and transfer to a plate.
  • Add the remaining 2 tablespoons of oil to the pot. Once the oil is hot, add the onion and bell pepper. Sauté for about 5 minutes, until the pepper is soft and the onions translucent. Add the garlic and cook about 1 minute more, until very fragrant.
  • Return the mushrooms to the pot and stir in the wine. Raise the heat and bring it to a simmer. Lower the heat and allow to simmer, uncovered, for about 5 minutes, until reduced by about half.
  • Stir in the chickpeas, diced tomatoes, fire roasted tomatoes, crushed tomatoes, broth, sugar, red pepper flakes, and bay leaves. Bring the mixture to a simmer and allow to cook for about 15 minutes, stirring occasionally, until the sauce thickens up a bit and the mushrooms are very tender. Stir in the zucchini and continue cooking for about 5 minutes more, until tender.
  • Remove from heat and remove the bay leaves. Season the stew with salt and pepper to taste, and adjust any other seasonings to your liking.
  • Ladle into bowls and top with fresh parsley and basil. Serve with bread.