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Recipe Category: Slow-Cooker
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Eggplant Chickpea Curry Indian Recipe
Ingredients
- Serves: 6
- 15 oz can chickpeas, rinsed and drained
- 1 tbsp fresh ginger, minced
- 2 tsp cumin
- 1 tbsp garam masala
- 1 tbsp curry powder
- 3 cups vegetable broth
- 15 oz can tomatoes
- 4 garlic cloves, minced
- 3 lbs eggplant, diced
- 2 cups onion, diced
- 2 tsp salt
Method
- Add all ingredients except chickpeas into the slow cooker.
- Cover and cook on low for 8 hours.
- Add chickpeas and cook for another 30 minutes.
- Stir well and serve.
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