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Eggplant, Tomato and Chickpea Stew

Prep time 20 mins
Cook time 6 hrs, 15 mins
Yield Serves: 6

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.