(THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E)

(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
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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

TAGS:  Vegetarian Meals |

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