Eggplant-Tomato Stew with Garbanzo Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium eggplant-cut in 1/2" cubes2 cups chopped tomato1 cup sliced carrots16 ounces garbanzo beans- drained16 ounces red kidney beans, canned-rinsed and drained1 cup chopped onion1 cup chopped celery4 cloves garlic-minced3 cups vegetable broth6 oz tomato paste1 tsp dried oregano1 tsp dried basil1 tsp black pepper1 tsp crushed red pepper1 bay leaf
For Crock Pot
Serves 6
DIRECTIONS:
In a 3.5,4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
Combine vegetable broth, tomatoe paste, oragano, basil, black pepper, crushed red pepper and bay leaf. Por over vegetables.
Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.
Number of Servings: 6
Recipe submitted by SparkPeople user ADENANKATIE.
Serves 6
DIRECTIONS:
In a 3.5,4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
Combine vegetable broth, tomatoe paste, oragano, basil, black pepper, crushed red pepper and bay leaf. Por over vegetables.
Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.
Number of Servings: 6
Recipe submitted by SparkPeople user ADENANKATIE.
Nutritional Info Amount Per Serving
- Calories: 258.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,105.1 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 14.7 g
- Protein: 11.9 g
Member Reviews