Eggplant and Chickpea Stew

This is such a basic recipe, but one we absolutely loved.  My daughter has already claimed the leftovers from last night’s meal.


  • 1 med onion, chopped
  • 1 med potato, peeled and chopped
  • 2 med carrots, peeled and chopped
  • 1 med eggplant, peeled and chopped
  • 2 15 ounce cans of diced tomatoes
  • 2 cups garbanzo beans (chickpeas) or one 15 ounce can, rinsed and drained
  • ½ cup vegetable broth
  • 1 tspn dried parsley
  • ½ tspn dried oregano
  • ½ tspn dried basil
  • Salt and pepper to taste


  1. Saute onion, potato, carrots, garlic and eggplant with a little oil or water until beginning to get tender – about 5 minutes.
  2. Place sauteed vegetables and remaining ingredients in slow cooker.  Cook on low for approximately 4 to 6 hours.


  1. You can skip the first sauté if you are short on time.
  2. You can also cook it on the stove for about 45 minutes if you don’t have a slow cooker.
  3. You can add spinach, kale, chard or collards –  no one will notice.  I added some diced swiss chard stems that I had in the freezer.

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