Chickpea and Eggplant Stew

Total Time

1 Hour

Servings

6

Ingredients

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

Instructions

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 puree, and cilantro, and season with salt, pepper, and oregano.
2. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
3. Stir the chickpeas, tomatoes, bay leaves, and spring 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.