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Eggplant & Chicpea Stew

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We received a crock pot as a wedding gift and I want to use it all winter long. There is something about placing ingredients into a big vat, turning on the heat, going to work and coming home to a finished product. I love it! Tonight’s dinner on the menu: eggplant & chicpea stew. The stew will be placed over a grain of choice, not sure what that will be, maybe quinoa.

Adapted from Eating Well

Ingredients:

  • 1 28 ounce can diced tomatoes
  • 1 cup dried chic peas (boiled for 2 minutes, covered and soaked over night)
  • 2 large eggplants, peeled and diced
  • 1 package white mushrooms sliced
  • 2 medium onions diced
  • 3 cloves minced garlic
  • 1 cup water
  • 1 cup vegetable stock
  • 1/2 tsp cinnamon
  • 1 bay leaf
  • 1 tsp parsley

Directions:

  • Place all ingredients, mixed well, in crock pot on low setting for 8 hours.
  •  When chic peas are softened, stew is ready!
  • Serve over rice, quinoa, bed of sautéed spinach
  • ENJOY!

 

 

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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