Chickpea Cacciatore (stew).

Chickpea Cacciatore Recipe on Food52
In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
Author Notes: A vegan take on the classic cacciatore, featuring meaty chickpeas, hearty mushrooms, sweet sundried tomatoes and a pop of bright orange.
Serves 6

1 cup chopped onion
1/2 pound cremini(portabello) mushrooms
3 cloves garlic, minced
3 cups cooked chickpeas
1 can whole tomatoes, crushed with your hands (leave a little texture)
1/4 cup sundried tomatoes, packed, rehydrated in water, drained and sliced into strips
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons orange zest
2 teaspoons dried thyme
1 teaspoon sea salt
1 teaspoon fennel seed
1/4 teaspoon chili flakes

In a large pot, heat 1 tbsp of the olive oil over medium heat.
Add the onions, mushrooms and garlic.
Continue to cook over medium heat until the vegetables are softened (about 10 minutes).
Add a splash of water if the mixture dries out.
Add the remaining ingredients and bring to a boil.
Reduce to a simmer, cover and cook on low for 1 hour.
Serve with polenta, brown rice or quinoa, and freshly chopped parsley.