Eggplant, Tomato and Chickpea Stew

Eggplant, Tomato and Chickpea Stew
Serves: 6

Cost per Serving:



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1 onion, chopped
2 eggplants (about 3 lb. total), cut into 1-inch cubes, stems and bottom ends discarded
2 15-oz. cans diced tomatoes, with juices
4 cloves garlic, minced
2 tablespoons finely chopped fresh ginger
1 tablespoon curry powder
2 teaspoons cumin
Salt and pepper
2 15-oz. cans chickpeas, drained and rinsed


Prep: 20 Minutes
Cook: 6 Hours, 15 Minutes
Combine onion, eggplant, tomatoes, garlic, ginger, curry powder, cumin, 1 cup water and 1 tsp. salt in a large (6- to 7-quart) slow cooker and stir well. Cover and cook on low until eggplant is soft, 5 to 6 hours. Stir in chickpeas; cover and cook until warmed through, about 15 minutes longer. Season with salt and pepper and serve.

Created date

July 2014

Nutritional Information

Calories 210
Fat 2 g
Satfat 0.0 g
Protein 10 g
Carbohydrate 42 g
Fiber 14 g
Cholesterol 0.0 mg
Sodium 962 mg