Eggplant, Tomato and Chickpea Stew
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
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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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