Chickpea and Eggplant  Stew

Chickpea and Eggplant Stew

10 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
MIRRA244
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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (10)

Rate This Recipe
ManassasMa
11

ManassasMa

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.

jessica
6

jessica

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.

thekaz1969
5

thekaz1969

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 38 mg
  • 12%
  • Sodium
  • 1115 mg
  • 45%

Based on a 2,000 calorie diet

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