(THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 eggplant (cut into 1 inch cubes).5 medium Onion chopped 2 tsp Minced Garlic (jarred) 2 tsp Ginger, ground .5 tbsp Curry powder 1 tsp ground cumin 1.75 cup Chickpeas (garbanzo beans) 1.75 cup Petite Cut Diced Tomatoes with juiceSalt and pepper
Combine onion, eggplant, tomatoes, garlic, ginger, curry powder, cumin, 1 cup water and 1 tsp salt in slow cooker and stir well.
Cook on low until eggplant is soft 5-6 hours. Stir in chickpeas and let cook until warmed through about 15 minutes. Season with salt and pepper
Serving Size: 3
Cook on low until eggplant is soft 5-6 hours. Stir in chickpeas and let cook until warmed through about 15 minutes. Season with salt and pepper
Serving Size: 3
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 717.2 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 13.9 g
- Protein: 10.4 g
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