Slow Cooker Eggplant Stew with Chickpeas - VitaClay® Chef

Ingredients

• 1 ounce mushrooms, sliced
• 3 cups veggie broth
• 2 large eggplants
• 3 tablespoons olive oil
• 2 sweet onion, diced
• 6 garlic cloves, minced
• 2 teaspoons dried oregano
• a pinch of cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 bay leaf
• 1 cup dried chickpeas, rinsed, soaked and drained
• 2 14oz cans tomato, drained and chopped
• 1/3 cup parsley, chopped