Crockpot Eggplant and Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup, pieces or slices (remove)1 1/2 pounds Eggplant, fresh, 2 large Onions, thinly sliced3 TBS Olive Oil, divided2 tsp Oregano6 cloves Garlic,1 cinnamon stick1 tsp Salt, 1 tsp freshly ground black Pepper2 bay leaves1 cup dried chickpeas (rinsed and soaked overnight) 1 28-oz can Canned Tomatoes, drained and coarsely chopped1/4 cup chopped Parsley
Preheat oven to 400F
(IF USING DRIED MUSHROOMS)Combine dried mushrooms WITH 3 CUPS hot water. stir well and let stand for 30 minutes. Strain through a sieve lined with paper towel and set the liquid aside. Finely chop the mushrooms.
Meanwhile peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 TBS olive oil. Place on a rimmed baking sheet, cut side down and roast until tender, about 25 minutes.
Let stand until cool enough to handle. Cut into 1 inch cubes and transfer to a 4 quart crock pot.
Meanwhile, heat the remaining 1 TBS oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3-6 minutes. Add garlic, oregano, cinnamon stick, salt Pepper, bay leaf and the chopped mushrooms and cook stirring for 1 minute. Add the reserved mushroom soaking liquid and chickpeas. Bring to a boil and cook stirring occasionally for 5 minutes. Transfer to the crockpot and stir to combine with the egg plant.
Cover and cook until the chickpeas afre very tender, about 4 hours on high or 7-8 hours on low. Remove cinnamon stick and bay leaf, stir in tomatoes and parsley.
Serve with rice or quinoa
IF USING CANNED CHICKPEAS, COOK ON LOW
IF USING CANNED OR FRESH MUSHROOMS, ADD ABOUT 2 CUPS WATER.
Each serving is 1 1/4 cups OR USE COMMON SENSE
Number of Servings: 8
Recipe submitted by SparkPeople user RD03875.
(IF USING DRIED MUSHROOMS)Combine dried mushrooms WITH 3 CUPS hot water. stir well and let stand for 30 minutes. Strain through a sieve lined with paper towel and set the liquid aside. Finely chop the mushrooms.
Meanwhile peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 TBS olive oil. Place on a rimmed baking sheet, cut side down and roast until tender, about 25 minutes.
Let stand until cool enough to handle. Cut into 1 inch cubes and transfer to a 4 quart crock pot.
Meanwhile, heat the remaining 1 TBS oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3-6 minutes. Add garlic, oregano, cinnamon stick, salt Pepper, bay leaf and the chopped mushrooms and cook stirring for 1 minute. Add the reserved mushroom soaking liquid and chickpeas. Bring to a boil and cook stirring occasionally for 5 minutes. Transfer to the crockpot and stir to combine with the egg plant.
Cover and cook until the chickpeas afre very tender, about 4 hours on high or 7-8 hours on low. Remove cinnamon stick and bay leaf, stir in tomatoes and parsley.
Serve with rice or quinoa
IF USING CANNED CHICKPEAS, COOK ON LOW
IF USING CANNED OR FRESH MUSHROOMS, ADD ABOUT 2 CUPS WATER.
Each serving is 1 1/4 cups OR USE COMMON SENSE
Number of Servings: 8
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 418.9 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 5.8 g
- Protein: 4.1 g