Spiced with fragrant curry powder, ginger, garlic and cumin, this Indian-style slow-cooked stew is perfect for weeknight meal ideas. Throw everything into the slow cooker a busy weekday morning and forget about it. Dinner will be ready in a few hours. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Eggplant, Tomato & Chickpea Stew Eggplant, Tomato & Chickpea Stew Recipe | RecipeSavants.com PT6H30M Serves 6 Ingredients: 1 Onion 3 Pounds Eggplants 30 Ounces Diced Tomatoes 4 Cloves Garlic 2 Tablespoons Fresh Ginger 1 Tablespoon Curry Powder 2 Teaspoons Cumin 0.125 Teaspoon Salt & Pepper 15 Ounces Chickpeas In a 6-7-quart slow cooker, place eggplant, tomatoes, onion, ginger, garlic, curry powder, cumin, 1 teaspoon of salt and 1 cup of water and stir to combine. Set slow cooker on Low and cook, covered for about 5-6 hours. Uncover the slow cooker and stir in chickpeas. Cook, covered for about 15 minutes. Season with salt and black pepper and serve hot.

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