I remember chicken cacciatore being a favorite dish of mine when I was little, but for the life of me I can’t remember actually eating it. Perhaps I heard the word “cacciatore” somewhere and really liked the sound of it? Maybe my mom made some other dish and called it “cacciatore”? I will probably never know for sure, but my guess is that there was some sort of jarred sauce that was poured over chicken and called “cacciatore” because it sounded exotic and exciting. 


Most vegan versions of cacciatore are made with seitan, but I thought it would be fun to try it with chickpeas. It’s traditionally served over pasta, but I had some leftover cooked quinoa in the fridge that I served with it instead. This is another really warming stew-like dish for a cold winter’s evening. 



  • 14 ounce can chickpeas
  • 14 ounce can diced tomatoes
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 6 -8 crimini mushrooms, sliced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoons dried rosemary
  • salt and pepper to taste



  1. Combine all ingredients in slow cooker and cook on low for 6 to 8 hours
  2. Server over pasta, brown rice or quinoa.


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