Ingredients:
2 cup, pieces or slices (remove)
1 1/2 pounds Eggplant, fresh,
2 large Onions, thinly sliced
3 TBS Olive Oil, divided
2 tsp. Oregano
6 cloves Garlic,
1 cinnamon stick
1 tsp. Salt,
1 tsp. freshly ground black Pepper
2 bay leaves
1 cup dried chickpeas (rinsed and soaked overnight) 1 28-oz can Canned Tomatoes, drained and coarsely chopped
1/4 cup chopped Parsley
Directions:
(IF USING DRIED MUSHROOMS)Combine dried mushrooms WITH 3 CUPS hot water. stir well and let stand for 30 minutes. Strain through a sieve lined with paper towel and set the liquid aside. Finely chop the mushrooms.
Meanwhile peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 TBS olive oil. Place on a rimmed baking sheet, cut side down and roast until tender, about 25 minutes.
Let stand until cool enough to handle. Cut into 1 inch cubes and transfer to a 4 quart crock pot.
Meanwhile, heat the remaining 1 TBS oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3-6 minutes. Add garlic, oregano, cinnamon stick, salt Pepper, bay leaf and the chopped mushrooms and cook stirring for 1 minute. Add the reserved mushroom soaking liquid and chickpeas. Bring to a boil and cook stirring occasionally for 5 minutes. Transfer to the crockpot and stir to combine with the egg plant.
Cover and cook until the chickpeas are very tender, about 4 hours on high or 7-8 hours on low. Remove cinnamon stick and bay leaf, stir in tomatoes and parsley.
Serve with rice or quinoa
2 cup, pieces or slices (remove)
1 1/2 pounds Eggplant, fresh,
2 large Onions, thinly sliced
3 TBS Olive Oil, divided
2 tsp. Oregano
6 cloves Garlic,
1 cinnamon stick
1 tsp. Salt,
1 tsp. freshly ground black Pepper
2 bay leaves
1 cup dried chickpeas (rinsed and soaked overnight) 1 28-oz can Canned Tomatoes, drained and coarsely chopped
1/4 cup chopped Parsley
Directions:
(IF USING DRIED MUSHROOMS)Combine dried mushrooms WITH 3 CUPS hot water. stir well and let stand for 30 minutes. Strain through a sieve lined with paper towel and set the liquid aside. Finely chop the mushrooms.
Meanwhile peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 TBS olive oil. Place on a rimmed baking sheet, cut side down and roast until tender, about 25 minutes.
Let stand until cool enough to handle. Cut into 1 inch cubes and transfer to a 4 quart crock pot.
Meanwhile, heat the remaining 1 TBS oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3-6 minutes. Add garlic, oregano, cinnamon stick, salt Pepper, bay leaf and the chopped mushrooms and cook stirring for 1 minute. Add the reserved mushroom soaking liquid and chickpeas. Bring to a boil and cook stirring occasionally for 5 minutes. Transfer to the crockpot and stir to combine with the egg plant.
Cover and cook until the chickpeas are very tender, about 4 hours on high or 7-8 hours on low. Remove cinnamon stick and bay leaf, stir in tomatoes and parsley.
Serve with rice or quinoa
