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.
Ingredients:
- 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
Directions:
- Combine ingredients in slow cooker. Cook on high ~4.5 hours.
- Serve hot
Do you have a favorite slow cooker recipe?
tk
that sounds really good! I don’t have a slow cookier – I know, it’s tragic. I think I’d get a lot of use out of one, so maybe this warrants a trip to Target…
Slow cookers are kind of awesome for when you want to come home to something already made or for inconvenient stuff like having the gas turned off in your building (not cool), but you can also make this on the stove, just simmered for, an hour or so probably.
Eggplant chickpea stew… yum! I see that it contains all my favorite spices in it, too. Thanks for the recipe.
I hope you enjoy it—the spices really make it for me too : )
I LOVE slow cookers! I don’t usually follow recipes which I feel is a main advantage for slow cookers. Just throw stuff in a wait awhile! Your recipe looks really good though!
That’s why I like slow cookers too—gotta love something where you can just throw in a bunch of stuff and hope for the best!