Chickpea and Eggplant Stew You Have To Try

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Chickpea and Eggplant Stew

"A hearty and engaging stew in order to please even the most stressful eater. The chickpeas, eggplant, salami, garlic, and cilantro will make people suppose you have got labored all day to position this together. Goes nicely with white steamed rice as a aspect dish and clean baked bread. Great for the ones cold nights and to uplift your spirits."

Ingredients :

1 tablespoon olive oil
1 1/2 cups cubed salami
1 medium onion, diced
1 medium green bell pepper, diced
6 cloves garlic, beaten
1 big eggplant - peeled, seeded, and cubed
1 tablespoon tomato paste
1 bunch cilantro, chopped
salt and pepper to flavor
dried oregano to flavor
1 (15 ounce) can garbanzo beans (chickpeas)
1 (14.Five ounce) can diced tomatoes
2 bay leaves
four green onions, chopped
6 cups water
1 tablespoon distilled white vinegar (non-compulsory)
warm sauce (optionally available)

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

Heat the olive oil in a massive saucepan over medium heat. Stir in the salami, and cook dinner until evenly browned. Mix in onion, bell pepper, and garlic. Cook until smooth. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper, and oregano. Continue cooking 15 mins. Mash the eggplant because it softens, and add a bit water if vital to hold the substances from drying out.
Stir the garbanzo beans, tomatoes, bay leaves, and inexperienced onions into the skillet, and pour in the water. Bring to a boil for five minutes. Reduce warmness to low, cover, and simmer 15 minutes. Stir in vinegar and warm sauce earlier than serving.

Notes :

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