Garbanzo Bean Eggplant Stew is rated
based on 7 votes.
Slow Cooker Size
This is the perfect dish for those who want to eat healthier and shed
extra weight. It tastes wonderful, and is full of healthy vegetables and
is high in fiber. Serve with a crusty French loaf for the perfect lunch
peeled, cut into 1cm cubes
2 cupschopped tomatoes
1 ½ cupssliced carrots
15 oz (400g)
8 oz (225g)red kidney beans
drained and rinsed
1 cupchopped onions
1 cupsliced celery
3 cupsvegetable broth
6 oz (180g)tomato paste
¼ teaspooncrushed red pepper
grated Parmesan cheese
Combine eggplant, tomatoes, carrots, garbanzo beans, kidney
beans, onion, celery, and garlic in slow cooker and stir.
In a bowl, combine rest of the ingredients and stir. Pour over
vegetables in slow cooker.
Cover and cook on Low setting for 7 to 8 hours, or on High
setting for 3 to 4 hours.
Discard bay leaf before serving. Sprinkle with parmesan cheese.