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Contributed By: kati
cookbook

crockpot stew

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, sliced

1 can (15.5 ounces) chickpeas, rinsed and drained

2 cans (14.5 oz each) diced tomatos, undrained

1/4 tsp Salt

1/8 tsp Black pepper

1 box (6-7 oz) tabbouleh mix

1.5 cups Water

1/4 cup Olive oil

Sour cream (optional)

Fresh mint (optional)

Preparation

Layer ingredients in slow cooker in the following order: onion, carrots, green beans, green onions, zucchini, chick-peas, tomatoes with juice, salt and pepper. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil evenly over top. Cover and cook on LOW 6-8 hours or until vegetables are crisp-tender.

Cook's Notes

I usually omit the onions. tabbouleh is a.k.a Burgol which is just cooked crack wheat and is supercheap in the ethnic foods aisle at Superstore.

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