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Chickpea and Eggplant Stew















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 ounce mushrooms, porcini, dried
3 cups water
3 pounds eggplant
2 large ones
2 ½ tablespoons olive oil
or other vegetable oil, divided
2 large onions
thinly sliced
8 cloves garlic
or to taste, minced
2 teaspoons oregano
dried and crumbled
1 inch cinnamon sticks
1 ⅛ teaspoons salt
or to taste
¾ teaspoon black pepper
freshly ground, or to taste
1 each bay leaves
1 cup chickpeas (garbanzo beans)
dired, rinsed and soaked overnight, and drained
28 ounces tomatoes
1 can, drained and coarsely chopped
cup parsley leaves
finely and freshly chopped


Preheat oven to 400°F.

Mix dried mushrooms and hot water in a bowl.

Stir well and allow to stand for 30 to 40 minutes.

Strain through a sieve lined with a kitchen paper towel and set the liquid aside.

Finely chop the mushrooms.

Meanwhile, peel eggplants, if needed, and cut in half lengthwise.

Brush the cut sides liberally with ½ tablespoons oil.

Arrange on a baking sheet, cut-side down, and roast until tender, 24 to 26minutes.

Allow to stand until cool enough to handle.

Cut into 1-inch cubes and add to a large slow cooker (crock-pot).

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.

Stir in onions and cook, stirring constantly, until softened, 5 to 8 minutes.

Stir in garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook, stirring, for 1 to 2 minutes.

Pour in the reserved mushroom-soaking liquid and chickpeas.

Bring to a boil and cook, stirring often, for about 6 minutes.

Stir into the slow cooker and stir to mix with the eggplant.

Cover and cook until the chickpeas are very tender, about 8 hours on Low.

Remove cinnamon stick and bay leaf.

Stir in tomatoes and parsley.

Serve warm or refrigerate until ready to use.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 15629% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 437mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 9g 36%
Sugars g
Protein 10g
Vitamin A 18% Vitamin C 40%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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