Slow Cooker Mediterranean Stew

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Slow Cooker Mediterranean Stew - 7 pts

1 medium butternut or acorn squash, peeled and cut into 1-inch cubes

2 cups unpeeled eggplant, cut into 1-inch cubes

2 cups sliced zucchini

1 can (about 15 ounces) chickpeas, rinsed and drained

1 package (10 ounces) frozen cut okra (optional)

1 can (8 ounces) tomato sauce

1 cup chopped onion

1 medium tomato, chopped

1 medium carrot, thinly sliced

1/2 cup reduced-sodium vegetable broth

1/3 cup raisins

1 clove garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 (to 1/2) teaspoon ground red pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon paprika

6 to 8 cups hot cooked couscous or rice

Fresh parsley (optional)

 

 

 

Combine squash, eggplant, zucchini, chickpeas, okra, tomato sauce,

onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red

pepper, cinnamon and paprika in slow cooker; mix well. Cover; cook on

LOW 8 to 10 hours or until vegetables are crisp-tender.

2.Serve mixture over couscous. Garnish with parsley.

 

Yield: Makes 6 servings

 

Source: Editors of Easy Home Cooking Magazine

Formatted by Chupa Babi in MC: 05.07.07

 

Nutritional Information:

Calories 394 (Calories from Fat 4%);Total Fat 2 g (Saturated Fat<1 g);

Fiber 12 g; Sodium 484 mg; Protein 14 g; Carbohydrate 83 g .

Dietary Exchange: Vegetable 4; Starch 4

 

Butternut squash is a member of the winter squash family. It is low in

calories, fat and sodium. Although all squash is a good source of beta-

carotene, winter squash develops additional beta-carotene after it has

been picked and stored.

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