Eggplant, Tomato and Chickpea Stew

Name: Eggplant, Tomato and Chickpea Stew
Prep time: 20 min
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

1 Review

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Prep Time

20 Mins

Cook Time

6 Hours 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

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.

Ratings & Reviews

Not how to cook eggplant!

2016-02-24T19:37:25-05:00 Bud

This recipe turned out terrible. When the recipe said it should be done the eggplant tasted spongy and underdone. 3 hours later it just tasted bland. Eggplant tastes wonderful sauted at a low heat for an hour and a half (seriously, eggplant, tomatoes, garlic rosemary and olive oil-it's great); this was a waste of good food.

Eggplant, Tomato and Chickpea Stew

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