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:

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

Do you have a favorite slow cooker recipe? 

tk