Cozy Chickpea Cacciatore

Name: Cozy Chickpea Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 8 ounces cremini mushrooms, sliced; 1 medium yellow onion, diced; 1 red bell pepper, sliced into strips; 3 cloves garlic, minced; 1/2 cup dry red wine; 1 can (28 ounces) crushed tomatoes; 2 cans (15 ounces each) chickpeas, drained and rinsed; 2 tablespoons capers, drained; 1 tablespoon fresh rosemary, finely chopped; 1 teaspoon dried oregano; Salt and black pepper to taste; Fresh parsley, chopped for garnish; Cooked polenta or pasta for serving

A rich and hearty vegetarian twist on classic Italian cacciatore packed with chickpeas, mushrooms, and warm herbs.

By Enzo81 Kitchen· Italian· October 19, 2026

enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

This chickpea cacciatore is one of my absolute favorite cozy weeknight dinners. It takes the traditional Italian hunter style stew and turns it into a comforting plant based meal using tender chickpeas and earthy mushrooms simmered in a rich wine and tomato sauce.

It comes together in under an hour and tastes like it simmered all day. Serve it over hot polenta, warm egg noodles, or with crusty bread to catch every drop of the delicious sauce.

Ingredients

2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
1 medium yellow onion, diced
1 red bell pepper, sliced into strips
3 cloves garlic, minced
1/2 cup dry red wine
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas, drained and rinsed
2 tablespoons capers, drained
1 tablespoon fresh rosemary, finely chopped
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Cooked polenta or pasta for serving

8Instructions

1
Heat olive oil in a large skillet or Dutch oven over medium heat.
2
Add the sliced mushrooms, onion, and red bell pepper to the skillet. Cook for about 6 to 8 minutes until the vegetables are soft and lightly browned.
3
Stir in the minced garlic, chopped rosemary, and dried oregano, cooking for about 1 minute until fragrant.
4
Pour in the red wine to deglaze the pan, scraping up any tasty bits stuck to the bottom. Let it simmer for 2 minutes to reduce slightly.
5
Add the crushed tomatoes, drained chickpeas, and capers to the pan. Stir well to combine all ingredients.
6
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and cook for 15 to 20 minutes so the flavors blend together nicely.
7
Season with salt and black pepper to taste.
8
Spoon the hot cacciatore over warm polenta or pasta, then top with fresh chopped parsley before serving.

Tips

Store any leftovers in a sealed container in the fridge for up to four days. The sauce actually tastes even better the next day as the herbs deepen. Make sure to pick a vegan certified red wine if you want to keep the dish strictly plant based.

#vegetarian #vegan #healthy #high protein #dinner #italian

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