Chickpea, Eggplant and Salami Stew

    Chickpea, Eggplant and Salami Stew


    12 people made this

    A hearty and tasty stew with chickpeas, eggplant, salami, garlic and coriander. Goes well with white steamed rice as a side dish.

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 1/2 cups cubed salami
    • 1 medium onion, diced
    • 1 medium green capsicum, diced
    • 6 cloves garlic, crushed
    • 1 large eggplant - peeled, seeded, and cubed
    • 1 tablespoon tomato paste
    • 1 bunch coriander, chopped
    • 1 pinch salt and pepper to taste
    • 1 pinch dried oregano to taste
    • 1 (400g) tin chickpeas
    • 1 (400g) tin diced tomatoes
    • 2 bay leaves
    • 4 spring onions, chopped
    • 6 cups (1.5 litres) water
    • 1 tablespoon white vinegar
    • 1 teaspoon Tabasco sauce

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Heat the olive oil in a large saucepan over medium heat. Stir in the salami and cook until evenly browned. Mix in onion, capsicum and garlic. Cook until tender. Mix in eggplant, tomato paste, coriander 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 chickpeas, tomatoes, bay leaves and spring onions into the frypan and pour in the water. Bring to a boil for five minutes. Reduce heat to low, cover and simmer 15 minutes. Stir in vinegar and Tabasco sauce before serving.

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