(THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E)
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Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of (THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E) calories by ingredient
Introduction
This is a great low fat meal. This is a great low fat meal.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 juice
Salt and pepper
Directions
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