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photo Crockpot Eggplant and Tomato Stew with Garbanzo Beans Recipe | Say Mmm

Crockpot Eggplant and Tomato Stew with Garbanzo Beans

This Crockpot Eggplant and Tomato Stew with Garbanzo Beans recipe contains garbanzo beans, vegetable broth, red kidney beans, tomato paste, eggplant and more.
6 Servings - fatfreevegan.com
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Servings:6  | Calories:277 | Total Fat:3g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 1g
5 %
Total Carb 53g
18 %
Fiber 13g
52 %
Sugars 13g
---
Cholesterol 1mg
0 %
Sodium 1289mg
54 %
Protein 12g
24 %
Calories:
30% Others combined
30% Garbanzo beans
27% Vegetable broth
11% Red kidney beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 medium eggplant, peeled — cut in 1 / 2″ cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned — drained
8 ounces red kidney beans, canned — rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic — minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano — crushed
1/2 teaspoon dried basil — crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf

 Directions : View recipe directions on fatfreevegan.com
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