When I had no cooking gas last week, I decided to get reacquainted with my slow-cooker by making this eggplant chickpea stew. All I did, honestly, was throw in a bunch of ingredients I had that needed to get used up that I thought would taste good together. Turns out I was onto something—this was great! I served it with steamed kale, brown rice and a little goat cheese on top. You can also add other veggies like roasted cauliflower, like I did when I had leftovers for lunch.


  • 1-2 eggplants, cubed
  • 1 15-oz can chickpeas, drained
  • 1 15-oz can crushed or diced tomatoes, drained
  • 1 green onion, chopped
  • 5 garlic cloves, minced
  • 1 small onion, diced
  • 2-3 drops liquid smoke
  • 1/4 tsp cinnamon
  • red pepper flakes (optional)
  • salt and pepper, to taste
  • 1 tsp garam masala
  • 1 tbsp olive oil
  • 2 cups water


  1. Combine ingredients in slow cooker. Cook on high ~4.5 hours.
  2. Serve hot

Do you have a favorite slow cooker recipe? 


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