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Export 14 ingredients for grocery delivery
Step 1
Begin this recipe the day before, by placing the dried chickpeas in a large bowl and covering them with water to soak overnight.
Step 2
The next day, turn on your slow cooker's sauté function. If your slow cooker doesn't have this function, heat a fry pan over medium heat to complete steps three and four.
Step 3
Heat olive oil in slow cooker and sauté onion until soft.
Step 4
Add garlic and eggplant. Fry these off for a few minutes, stirring frequently, until the eggplant is tender. If you're doing this in a frypan, once you've completed this step, transfer the onion, garlic and eggplant to your slow cooker.
Step 5
Now add the tomato paste, fresh tomatoes, capsicum and all the herbs and spices.
Step 6
Stir through the stock and drained chickpeas and mix to combine all the ingredients.
Step 7
Place lid on your slow cooker and set on high for 3.5–4 hours.
Step 8
When stew is ready, remove the lid and give it a good stir. Taste and season with salt and pepper to taste. Serve warm with bread.
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