one green planet
one green planet

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 in fat!

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

$2.99
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Calories

519

Serves

6

Cooking Time

480

Ingredients

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

Preparation

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


About The Author

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Ramey Newell

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Ramey Newell is a photographer, graphic designer, and writer who lives in Colorado. She is passionate about ethical food production practices and companion animal rescue/rehabilitation. She also works for Global Greengrants Fund, a non-profit organization committed to building a just and sustainable world in which all people live with dignity and in harmony with the environment. Ramey spends her free time exploring wild places, climbing rocks, and traveling with her partner and three furry "children."

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