Name: Chickpea Cacciatore (Vegetarian Cacciatore)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 16 ounces mushrooms, cut into quarters for a nice meaty bite; 4-6 garlic cloves (about 1/2 of a medium head); 1/4-1/2 teaspoon red pepper flakes; 1 red bell pepper, cut in bite-sized pieces; 1 tablespoon fresh rosemary, minced; 2 tablespoons tomato paste; 1/2 cup red wine (see notes for substitutions); 1 cup flavorful broth (vegetable, chicken); 2 bay leaves; 14-ounce can whole tomatoes *see notes; 2 x 14-ounce cans (3 cups) chickpeas, drained; 2-3 teaspoons capers ( or sub 2-3 tablespoons kalamata olives); 1 teaspoon salt- adjust to taste depending on the broth and type of salt used; 1/2 teaspoon black pepper- adjust to taste; Optional: parmesan cheese, pecorino romano cheese, or vegan parmesna; Serve over creamy polenta, mashed potatoes, or with crusty bread.

This cozy Chickpea Cacciatore is a hearty vegetarian dinner with tender chickpeas and "meaty" mushrooms simmered in a rich, rustic tomato sauce with rosemary, red wine, and briny capers. Vegan-adaptable!

dutch oven with vegetarian chickpea cacciatore with fresh rosemary and bay leaves with a serving spoon.

The first hints of fall have reached our area, and I find myself bundling up a little bit more and shifting into cozier meals. This Chickpea Cacciatore is exactly the kind of dinner I want right now-rustic, hearty, and saucy, with loads of rich Italian flavor.

Chickpeas take the place of chicken, simmering with "meaty" mushrooms, sweet bell pepper, rosemary, tomatoes, red wine, and briny capers until everything is deeply flavorful. It's cozy and satisfying while still feeling wholesome and plant-forward.

Spoon it over creamy polenta or mashed potatoes, toss it with pasta, or simply serve it with focaccia bread to soak up the delicious sauce. And like so many tomato-based dishes, it’s even better the next day!

Why you’ll love this Vegetarian Cacciatore recipe!

A hearty and satisfying plant-based dinner. Chickpeas and mushrooms give this vegetarian cacciatore plenty of substance and satisfying texture, making it filling enough for a main course.

Big, rustic Italian flavor. Tomatoes, rosemary, garlic, red wine, capers, and a touch of heat create a deeply savory sauce that tastes like it’s been simmering for hours.

Easy enough for a weeknight. A short ingredient list and about 30 minutes of simmering deliver surprisingly deep flavor.

Perfect for meal prep. The flavors continue to meld as the cacciatore rests, making leftovers especially delicious for lunch or dinner the next day.

ingredients for chickpea cacciatore - onion, measuring cup of crushed tomatoes, red bell pepper, yellow bell pepper, bowl of chickpeas, jar of broth, mushrooms, bay leaves, garlic cloves, glass bowl of red wine, tomato paste in small white bowl, capers in small white bowl, fresh rosemary, and pinch bowl of red pepper flakes.

Vegetarian Cacciatore Recipe Ingredients

Chickpeas - The hearty plant-based star! Use canned chickpeas for ease, or cook dried chickpeas from scratch.
Mushrooms - Add meaty texture and savory depth. Cremini, button, or a mix of wild mushrooms all work well.
Onion, garlic & bell pepper - Create a sweet, savory foundation for the sauce. Use red, yellow, or orange bell pepper.
Tomatoes & tomato paste - Whole canned tomatoes create a rich, rustic sauce, while tomato paste adds concentrated flavor and body.
Red wine - Adds depth and acidity; substitute 1-2 tablespoons red wine vinegar if needed.
Vegetable broth - Creates the saucy consistency and gives the chickpeas plenty of flavorful liquid to simmer in.
Herbs & seasonings - Fresh rosemary, oregano, bay leaves, and red pepper flakes give the cacciatore its aromatic, Italian-inspired flavor.
Capers - Add little pops of briny, tangy flavor that brighten the rich tomato sauce.
Parmesan or Pecorino Romano (optional) - Adds a salty, savory finish; omit to keep the cacciatore vegan.

How to Make Cacciatore

1. Sauté the vegetables. In a heavy-bottomed pot or Dutch oven, warm olive oil over medium heat and sauté the onions and mushrooms for 5-8 minutes. Add garlic, bell pepper, and red pepper flakes and sauté for another minute.

2. Add the tomatoes and seasonings. Lower the heat and add tomato paste and rosemary. Stir for one minute, then add the wine, broth, bay leaves, crushed tomatoes, oregano, capers, salt, and black pepper. Stir.

dutch oven with sautéed mushrooms and onions and a wooden spatula.

dutch oven with sautéed onions, mushrooms, red bell peppers, and yellow bell peppers with a wooden utensil to stir.

3. Simmer. Bring the pot to a boil, then reduce to low heat and simmer for 15-20 minutes, or until the veggies are the desired texture.

chickpea cacciatore in a dutch oven with peppers, mushrooms, capers, and bay leaves, with a wood spoon.

4. Taste and adjust. Taste for salt, pepper, and heat, adding more salt, pepper, or red pepper flakes as needed.

chickpea cacciatore in a dutch oven with mushrooms, bell peppers, rosemary, bay leaves, and capers, with a wood and metal serving spoon.

Chef’s Tips

Add olives! Add Kalamata, black, or green olives if desired. You may need to adjust the salt accordingly.
Brown the mushrooms well. Give the mushrooms several minutes with the onions before adding the other vegetables. Letting some of their moisture cook off concentrates their flavor and gives the cacciatore more savory depth.
Cook the tomato paste. Stir it into the vegetables for about a minute before adding the wine and broth. This takes away its raw flavor and helps it caramelize.
Let the wine reduce. After adding the red wine, give it a minute or two to simmer before adding the remaining liquids. This concentrates its flavor.
For extra umami, add dried porcini mushrooms. Soak a small handful in warm broth, chop them, and add both the mushrooms and strained soaking liquid to the pot.
Crush some of the chickpeas. For an even thicker, creamier sauce, mash a scoop of chickpeas against the side of the pot toward the end of cooking.

Serving Suggestions

Serve Chickpea Cacciatore over mashed potatoes, pasta, or creamy polenta and top with Parmesan or Pecorino Romano. Or, keep things simple and serve in shallow bowls with warm focaccia or sourdough for soaking up the sauce!

Storage

Cool completely and store leftover Chickpea Cacciatore in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat with a splash of broth or water, stirring occasionally. Chickpea Cacciatore will also keep in the freezer for up to 3 months. Thaw overnight before reheating.