Can I cook the Eggplant Chickpea Stew on high heat in the slow cooker?

The recipe specifies setting the slow cooker on low for 8 hours to allow the flavors to develop fully and the eggplant to become tender.

What type of eggplant works best for this stew?

The recipe calls for two large eggplants, cut into approximately 1-inch chunks, which will soften beautifully during the slow cooking process.

How should I store leftover Eggplant Chickpea Stew with Polenta?

Store the stew and polenta separately in airtight containers in the refrigerator for up to 3-4 days. The stew also freezes well for longer storage.

Can I prepare the polenta in advance?

The recipe instructs to begin cooking the polenta after the stew has finished, serving it fresh and hot over the stew for the best texture.

Is it okay to use canned diced tomatoes that aren't roasted?

The recipe specifically calls for one large can of roasted diced tomatoes, which adds a deeper, richer flavor profile to the stew.

6.7K Views 8 months ago

Eggplant Chickpea Stew With Polenta
[Vegan, Gluten-Free]

RN By: Ramey Newell

Author Bio

Ramey Newell is a photographer, graphic designer, and writer who lives in Colorado. She is passionate about... Read More

Order with Instacart Download Our App

A bowl of rich, slow-cooked eggplant and chickpea stew, generously spooned over a bed of creamy yellow polenta, garnished with fresh herbs.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Eggplant Chickpea Stew With Polenta [Vegan, Gluten-Free]

519

480

Dairy Free

Vegan

Fall and winter seasons are perfect for stew. Hearty, warm, and flavorful, this Mediterranean-inspired eggplant stew is made in the slow-cooker and provides plant-based comfort food for those cold fall and winter nights. Plus, this recipe has a bonus boost of Vitamin C, is high in dietary fiber, and low... Read More

Ingredients You Need for Eggplant Chickpea Stew With Polenta [Vegan, Gluten-Free]

Stew:

2 large eggplants, cut into approximately 1-inch chunks
12 cloves garlic, peeled and cut in half lengthwise
1 red bell pepper, chopped
1 yellow onion, chopped
2 tsp dried thyme
1 tsp ground coriander
1 tsp dried oregano
2 tsp fresh rosemary, chopped
1 tsp smoked paprika
1 tsp smoked salt
2 bay leaves
1 large can (28-ounce) roasted diced tomatoes
1 can (15-ounce) can garbanzo beans, rinsed
2 cups vegetable broth

Polenta:

2 cups cornmeal (dry polenta)
6 cups vegetable broth
2 tsp salt
2 Tbs vegan butter

Order with Instacart Download Our App

How to Prepare Eggplant Chickpea Stew With Polenta [Vegan, Gluten-Free]

Place all stew ingredients in a slow cooker, and stir thoroughly.
Set slow cooker on low and leave for 8 hours, stirring occasionally if possible.
After stew has finished cooking, turn slow cooker down to warm and begin cooking polenta.
In a large saucepan, bring 6 cups of vegetable broth to a boil.
Slowly add polenta to pan and stir gently. Add 2 tsp salt and bring back to boil.
Turn heat down to low and simmer, uncovered, for about 20 minutes or until polenta is thick and tender.
Remove from heat and stir in butter replacement. Let stand approximately 10 minutes.
Serve stew hot over a bed of polenta.

Notes

If you want your polenta to be extra creamy, try adding a cup of shredded non-dairy cheese!

Nutritional Information

Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 1243mg; Potassium: 563mg; Total Carbohydrates: 99g; Dietary Fiber 15g; Sugars 13g; Protein 14g; Vitamin A: 18%; Vitamin C: 86%; Calcium: 9%; Iron: 11%.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.