Crockpot Eggplant and Chickpea Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Crockpot Eggplant and Chickpea Stew calories by ingredient
Introduction
A good Vegetarian dish, probably can add curry powder to make it spicy.Recipe calls for 1 ounce dried porcini mushrooms and 3 cups hot water but I used a large can of mushrooms.
Recipe also says to use dried chickpeas, soaked overnight. A good Vegetarian dish, probably can add curry powder to make it spicy.
Recipe calls for 1 ounce dried porcini mushrooms and 3 cups hot water but I used a large can of mushrooms.
Recipe also says to use dried chickpeas, soaked overnight.
Number of Servings: 8
Ingredients
-
2 cup, pieces or slices (remove)
1 1/2 pounds Eggplant, fresh,
2 large Onions, thinly sliced
3 TBS Olive Oil, divided
2 tsp Oregano
6 cloves Garlic,
1 cinnamon stick
1 tsp Salt,
1 tsp freshly ground black Pepper
2 bay leaves
1 cup dried chickpeas (rinsed and soaked overnight) 1 28-oz can Canned Tomatoes, drained and coarsely chopped
1/4 cup chopped Parsley
Directions
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.
