Vegetarian

(THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E) takes 10 minutes to prepare.

(THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E) takes 360 minutes to cook.

(THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E) makes 3 servings.

The ingredients for (THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E) are:

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

Here is how you make (THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E):

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 pepperServing Size:?3

The nutritional information for (THM) Eggplant, Tomato, and Chickpea Stew - Slow Cooker (E) is:

• 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