Chickpea and Eggplant  Stew

Chickpea and Eggplant Stew

MIRRA244 0

"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."


1 h servings 276 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 38 mg
  • 12%
  • Sodium:
  • 1051 mg
  • 42%

Based on a 2,000 calorie diet

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  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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  1. 12 Ratings


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 thi...

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 an...

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... (omitte...

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 Frenc...

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, omi...

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 batc...

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 litt...

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

right off the bat, I thought it was suspect no flavored bouillon/broth was required, as this is a must for most soups. I did omit the salami to make this vegetarian. at first bite thought it was...