Eggplant & Chickpea Stew
Tips: To quick-soak chickpeas (or other dried beans), place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
To make ahead: Prepare through Step 4 and refrigerate (in a container other than the slow cooker insert) for up to 2 days. To finish, transfer to the slow cooker and continue with Step 5. The cooked stew can be refrigerated for up to 3 days.
Equipment: 4-quart or larger slow cooker
Use leftover stew to make Eggplant & Chickpea Baked Pasta.
1 fat, 1 lean protein, 1 starch, 1 vegetable