Chickpea and Eggplant  Stew

Chickpea and Eggplant Stew

10
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."

Ingredients

1 h {{adjustedServings}} servings 276 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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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Reviews

10
  1. 12 Ratings

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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...