Try this SLOW-COOKER CHICKPEA STEW recipe, or contribute your own.
Suggest a better descriptionCombine first 7 ingredients, 1 cup water and salt in a slow cooker, stir well. Cook on low until eggplant is soft 6 hours. Stir in chickpeas, cook until warmed through. Season and serve.
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 248 | ||
Calories from Fat: 21 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 632mg | 22 % | |
Potassium 927.3mg | 24 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 36.9g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 248
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