CHICKPEA STEW SLOW-COOKER
MAKES 6 SERVINGS.
1 onion, chopped
2 eggplants, cut into cubes
Two 15 oz cans diced tomatoes with juices
4 cloves garlic, minced
2 tbs chopped ginger
1 tbs curry powder
2 tsp cumin
Two 15 oz cans chickpeas, drained
Combine first 7 ingredients, 1 cup water and salt in a slowcooker, stir well. Cook on low until eggplant is soft 6 hours. Stir in chickpeas, cook until warmed through. Season. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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