Chickpea and Eggplant Stew Recipe -
Chickpea and Eggplant  Stew Recipe
  • READY IN 1 hr

Chickpea and Eggplant Stew

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until evenly browned. Mix in onion, bell pepper, and garlic. Cook until tender. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper, and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
  2. Stir the garbanzo beans, tomatoes, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. Reduce heat to low, cover, and simmer 15 minutes. Stir in vinegar and hot sauce before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2008

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.

Most Helpful Critical Review
Nov 16, 2008

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.


12 Ratings

Jan 04, 2007

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.

Jan 22, 2006

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.

Aug 01, 2006

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.

Jan 20, 2010

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.

Feb 14, 2006

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.

Jan 18, 2006

I modified this recipe to omit the meat and the tomato paste. It was good, but not something I'm likely to make again.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 38 mg
  • 12%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 1051 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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