Eggplant and Chickpea Slow-Cooker Stew
Recipe by Positive Gut - positivegut.com
Recipe for a delicious slow-cooked vegan stew. Full of fiber and warming for the cold winter days.
- 300 g drained chickpeas from a can
- 3 eggplants
- 2 cans tomato cubes 400 grams each
- 1 leek
- 2 tbsp baharat or Lebanese seven spice mix
- 1 tsp ground cinnamon
- 4-6 whole grain pitta breads
Start by heating up your slow cooker.
Cut the eggplant into 2 cm thick slices. You can cut the slices in half if the eggplants are really wide. Cut the top and bottom from the leek, and slice it lengthwise. Cut the halves into slices.
Add the eggplants, leek, chickpeas, tomato cubes, baharat, ground cinnamon and 1 can of water to the slow cooker and give it a stir.
Set your slow cooker to low heat, 8-9 hours.
After 8-9 hours check your meal to see if the eggplants have gone tender and the chickpeas are super soft.
Heat up the whole grain pitta breads and serve with the meal. Enjoy!