Middle Eastern Vegetable Stew

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* Exported from MasterCook *

 

Middle Eastern Vegetable Stew

 

Recipe By :Best Recipes All New Slow Cooker, Vol 2, 2/99

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

3 cups sliced zucchini -- (12 ounces)

2 cups cubed peeled eggplant -- (6 ounces)

2 cups sliced quartered sweet potatoes -- (8 ounces)

1 1/2 cups cubed peeled butternut squash

1 28 ounce can crushed tomatoes in puree

1 cup drained garbanzo beans

1/2 cup raisins or currants

1 1/2 teaspoons ground cinnamon

1 teaspoon grated orange peel

3/4 teaspoon ground cumin -- (3/4-1 tsp)

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon ground red pepper -- (1/4-1/2 tsp)

1/8 teaspoon ground cardamom

hot cooked rice or couscous -- optional

 

Combine all ingredients except rice in slow cooker. Cover and cook on LOW 5 to 5

1/2 hours or until vegetables are tender. Serve over rice.

 

 

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Per Serving (excluding unknown items): 31 Calories; 2g Fat (62.9% calories from

fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 180mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0