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Chickpea and Eggplant Stew

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."

Rating: This weblink has been rated 7 times with an average star rating of 3.9 Read Reviews (7)

Rate/Review | 211 people have saved this

What to Drink?

Wine Rose
Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups cubed salami
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 6 cloves garlic, crushed
  • 1 large eggplant - peeled, seeded, and cubed
  • 1 tablespoon tomato paste
  • 1 bunch cilantro, chopped
  • salt and pepper to taste
  • dried oregano to taste
  • 1 (15 ounce) can garbanzo beans (chickpeas)
  • 1 (14.5 ounce) can diced tomatoes
  • 2 bay leaves
  • 4 green onions, chopped
  • 6 cups water
  • 1 tablespoon distilled white vinegar (optional)
  • hot sauce (optional)

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 221 | Total Fat: 13.8g | Cholesterol: 38mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by ManassasMa 
I (meaning my entire family) am NOT an advocate of either Chickpeas or Eggplant (except when... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2008 by thekaz1969 
Disappointing. Having read the other reviews, I took some extra steps to add flavor - added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2006 by PERCHERONGREY 
I thoroughly enjoyed this stew---much like a chili but much quicker to make. Very nice flavor... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2007 by jessica 
I used the basic ingredients, added more, subtracted a few and came up with a very tasty meal.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2006 by Cooky McGee 
Great use of leftover eggplant! Not spectacular but a nice tasting stew that got better after... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2006 by Kat 
Pretty good, but wish the broth had more flavor. As it was I used 1 can chicken broth for... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2006 by RAEHNFAHL 
I modified this recipe to omit the meat and the tomato paste. It was good, but not something... MORE

 
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