Hearty Mediterranean Vegetable Stew Recipe | Easy & Healthy

INGREDIENTS

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 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)

PREPARATION:

Slow Cooker Directions

1. 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.

This recipe appears in: European NUTRITIONAL INFORMATION: Sodium 484 mg Protein 14 g Fiber 12 g Carbohydrate 83 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 4 % Calories 394 DIETARY EXCHANGE: Vegetable 4 Starch 4