Mediterranean Eggplant and Chickpea Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 large eggplant, cut into cubes
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for serving)
- Crumbled feta cheese (for serving)
Instructions
- Add the cubed eggplant, drained chickpeas, diced onion, and minced garlic to the slow cooker.
- Pour in the crushed tomatoes and vegetable broth.
- Drizzle the olive oil over the top and sprinkle in the oregano, cumin, salt, and pepper.
- Stir everything together until the ingredients are evenly combined.
- Cover the slow cooker and cook on low until the eggplant turns very soft and the stew thickens.
- Ladle into bowls and finish each serving with chopped parsley and crumbled feta.
Notes
Cool the stew fully before dividing it into freezer containers so it reheats evenly later. If the texture thickens too much after thawing, stir in a small splash of broth while warming. The feta adds a salty contrast that pairs well with the herbs already in the dish.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board