Chickpea, Eggplant and Salami Stew

    Chickpea, Eggplant and Salami Stew

    (13)
    1save
    1hour


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (13)

    by
    13

    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.  -  19 May 2008  (Review from Allrecipes USA and Canada)

    by
    8

    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.  -  04 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    5

    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.  -  16 Nov 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate