Chickpea and Eggplant Stew

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 276 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 6 cups water
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 (14.5 ounce) can diced tomatoes
• 4 green onions, chopped
• 6 cloves garlic, crushed
• 1 medium onion, diced
• 1 teaspoon hot sauce
• 1 medium green bell pepper, diced
• 1 bunch cilantro, chopped
• dried oregano to taste
• 1 ½ cups cubed salami
• 1 large eggplant - peeled, seeded, and cubed
• 1 (15 ounce) can garbanzo beans (chickpeas)
• 1 tablespoon distilled white vinegar (Optional)

Recipe Instructions

Step 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.

Step 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.