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
How to Make It
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.
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