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Slow Cooker Recipes > Vegetable Recipes

Slow Cooker Recipe

Garbanzo Bean Eggplant Stew

Garbanzo Bean Eggplant Stew

Garbanzo Bean Eggplant Stew is rated 2.4 / 5 based on 7 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 6
Cooking time:

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 or dinner.

Ingredients

  • 1 eggplant peeled, cut into 1cm cubes
  • 2 cups chopped tomatoes
  • 1 cups sliced carrots
  • 15 oz (400g) can of garbanzo beans drained
  • 8 oz (225g) red kidney beans drained and rinsed
  • 1 cup chopped onions
  • 1 cup sliced celery
  • 3 garlic cloves minced
  • 3 cups vegetable broth
  • 6 oz (180g) tomato paste
  • teaspoon oregano
  • teaspoon basil
  • teaspoon salt
  • teaspoon pepper
  • teaspoon crushed red pepper
  • 1 bay leaf
  • grated Parmesan cheese

Steps:

  • 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.
  • Recipe End

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