Indian Vegetable Soup (Crock Pot)

This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!

• Ready In: 10 hrs 20 mins
• Serves: 6

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 1/2ounce) 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

Directions

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