Hearty Garden Vegetable Stew with Tabbouleh - Easy Recipe

INGREDIENTS

1 large onion, chopped 2 medium carrots, cut lengthwise into halves, then cut into 1-inch pieces 1 cup green beans, cut into 1-inch pieces 2 medium green onions, thinly sliced 1 small zucchini (4 ounces), sliced 1 can (15-1/2 ounces) chickpeas (garbanzo beans), rinsed and drained 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1/4 teaspoon salt 1/8 teaspoon black pepper 1 box (6 to 7 ounces) tabbouleh mix 1‑1/2 cups water 1/4 cup olive oil Sour cream Chopped fresh mint

PREPARATION:

Slow Cooker Directions

1. Layer onion, carrots, green beans, green onions, zucchini, chickpeas, tomatoes with juice, salt and pepper in slow cooker. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil evenly over top.
2. Cover; cook on LOW 6 to 8 hours or until vegetables.
3. Serve with sour cream and mint.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Protein 13 g Fiber 10 g Carbohydrate 66 g Total Fat 16 g Calories 448 Sodium 1427 mg DIETARY EXCHANGE: Vegetable 4 Starch 3 Fat 3