Mediterranean Stew Recipe
Summary
Cooking Time10 Hr 0 MinDifficulty LevelBit Difficult
Ingredients
| 1 medium butternut or acorn squash, peeled and cut into 1-inch cubes | ||
| 2 cups unpeeled eggplant, cut into 1-inch cubes | ||
| Zucchini | 2 Cup (16 tbs), sliced | |
| Garbanzo beans | 1 Can (10oz), drained, rinsed | |
| Okra package | 1 , frozen | |
| Tomato sauce | 1 Can (10oz) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Tomato | 1 Medium, chopped | |
| Carrot | 1 Medium, thinly sliced | |
| 1/2 cup reduced-sodium vegetable broth | ||
| Raisins | 1/3 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Ground cumin | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| 6 to 8 cups hot cooked couscous or rice | ||
Directions
COMBINE all ingredients except couscous and parsley in slow cooker; mix well.
Cover and cook on LOW 8 to 10 hours or until vegetables are crisp-tender.
Serve over couscous.
Garnish with parsley, if desired.
Cover and cook on LOW 8 to 10 hours or until vegetables are crisp-tender.
Serve over couscous.
Garnish with parsley, if desired.
Chef
