Recipe by MIRRA244
"A hearty and tasty stew that will please even the most demanding eater. The chickpeas, eggplant, salami, garlic, and cilantro will make people think you have worked all day to put this together. Goes well with white steamed rice as a side dish and fresh baked bread. Great for those chilly nights and to uplift your spirits."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
green bell pepper, diced
large eggplant - peeled, seeded, and cubed
salt and pepper to taste
dried oregano to taste
1 (15 ounce) can
garbanzo beans (chickpeas)
1 (14.5 ounce) can
green onions, chopped
distilled white vinegar
I (meaning my entire family) am NOT an advocate of either Chickpeas or Eggplant (except when prepared "Parmesan" and then we only kind of like it). Which is PRECISELY why, when I came across this recipe, I simply KNEW I had to try it. I omitted the salami (too expensive in our area) but substituted 1/2 lb. SWEET Italian Sausage in its stead. I RARELY use Tomato Paste, so I used a can of crushed tomatoes instead. I liked it well enough (even thought it was "GOOD") but when -- just last night -- my Husband asked me "when are you going to make that 'Eggplant thing' again?", I just KNEW I had to come in here to rate this a 5! Who could have known?! Serve over rice.
Disappointing. Having read the other reviews, I took some extra steps to add flavor - added basil too, used broth instead of water, used fire-roasted tomatoes, cooked in slow cooker... (omitted salami though, as we are veg.) Wasn't horrible, but still quite bland.
I used the basic ingredients, added more, subtracted a few and came up with a very tasty meal. I added roasted red pepper and zucchini, old wine, white wine vinegar, a touch of chilli powder and cut out some off the water and replaced with chicken stock. Served over pasta.
I thoroughly enjoyed this stew---much like a chili but much quicker to make. Very nice flavor and texture and just the right amount of spices. Would recommend with a nice piece of crispy French bread.
Great use of leftover eggplant! Not spectacular but a nice tasting stew that got better after a few days. I used a cup of tomato sauce instead of diced tomatoes and added chicken boullion, omitting any additional salt. Also omitted salami just because I didn't have it! Probably would have been delicious with it.
I love this recipe, but with a few modifications. I add zucchini and curry powder. I use chicken broth instead of water and only use 4 cups. I serve over couscous. I normally make a big batch and enjoy the leftovers for several days.
Pretty good, but wish the broth had more flavor. As it was I used 1 can chicken broth for some of the water, but should've used more. Adding a few red pepper flakes when serving gave it a little extra kick. Family loved it though, so I may have been picky that night.
I modified this recipe to omit the meat and the tomato paste. It was good, but not something I'm likely to make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea and Eggplant Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 276
** Calories from Fat: 129
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See a quick-and-easy way to make perfect fried eggplant.
See how to make mini lamb balls in a spicy tomato and eggplant sauce.
See how to make a simple, flavorful vegetable and sausage stew.