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