Slow Cooker Eggplant and Chickpea Stew

Make a hearty Mediterranean-inspired stew with eggplant, chickpeas, tomatoes, basil, and garlic in a slow cooker.

Serves: 8Hands-on: 5 minutesTotal: 4 hours 5 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 4 cups vegetable broth
  • 1 medium eggplant, cut into 1" pieces
  • 2 cans (15 oz.) chickpeas, drained and rinsed
  • 4 large Roma tomatoes, diced
  • 1 cup chopped basil
  • 5 cloves garlic, peeled and minced
  • 4 tsp. salt
  • ¼ cup extra-virgin olive oil
  • 1 tsp. ground black pepper
  • ½ cup pitted Kalamata olives

Directions

  • Add all ingredients except olives to a 4-quart slow cooker. Cover and cook on low heat for 4 hours. Garnish with olives before serving