Eggplant & Chickpea Stew
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This hearty vegetarian dish comes together in minutes and cooks almost as quickly.
4 cups eggplant, cut into 1-inch cubes
2 15-oz. cans organic chickpeas, rinsed & drained
1 cup red onion, coarsely chopped
2 large zucchini, cut into 1-inch pieces
1/3 cup fresh oregano leaves
2 cloves garlic, sliced thin
2 cups organic vegetable broth, plus extra
Salt & pepper to taste
Combine all ingredients in slow cooker and stir to combine. Cook on high 21/2 hours. Check occasionally, and add more broth if needed.
per serving: 190 cal; 9g pro; 3g total fat (0g sat fat); 33g carb; 0mg chol; 370mg sod; 2g fiber; 4g sugars
From article: Take Your Time