Indian Vegetable Soup (Crock Pot) - cooking recipe

Ingredients

1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups)
1 lb red potatoes, cut into 1 inch pieces (3 cups)
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can chickpeas (rinsed and drained)
1 tablespoon grated ginger
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon pepper
4 cups vegetable broth or 4 cups chicken broth
2 tablespoons fresh cilantro stems

Preparation

Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
Pour broth over everything.
Cook on low for 8- 10 hours (or high for 4- 5 hours).
Garnish with cilantro.