Chickpea Cacciatore

A healthy vegan take on traditional cacciatore. Satisfying, bright and loaded with rich flavour.

1 onion, chopped (about 1 cup)
½ lb cremini or wild mushrooms, quartered (about 2 cups)
3 cloves garlic, minced
3 cups cooked chickpeas
1 28 oz can whole tomatoes, crushed with your hands (leave some texture)
¼ packed sundried tomatoes, sliced, rehydrated in water and drained
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 tsp orange zest
2 tsp dried thyme
½ tsp fennel seed
¼ tsp chili flakes
1 tsp sea salt

View the full recipe at Clean Wellness →