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Mediterranean Chickpea and Eggplant Stew
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 (28 oz) can crushed tomatoes
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup vegetable broth
  • 1/4 cup sliced kalamata olives
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Place the diced onion, minced garlic, and cubed eggplant into the slow cooker.
  • Add the drained chickpeas and crushed tomatoes on top.
  • Sprinkle in the oregano, thyme, salt, and black pepper.
  • Pour the vegetable broth and olive oil over everything, then stir gently to combine.
  • Cover and cook on low for 6 to 7 hours, until the eggplant is soft.
  • Stir once more before serving, then top each bowl with sliced olives and fresh parsley.

Notes

The eggplant releases moisture as it cooks, so avoid adding extra liquid unless the stew looks too thick near the end. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of broth to loosen the sauce. Skip the olives if you prefer a milder flavor, or stir in a handful of spinach during the last 30 minutes for extra greens.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker