Contributed By: kati
cookbook
crockpot stew
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Crock Pot
Nutrition Content: High Fiber
Meal Type: Soups & Stews
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.
Nutrition Information
Calories: 250
;
Total Fat: 8g
;
Saturated Fat: 1.2g
;
Polyunsaturated Fat: 1.2g
;
Carbohydrates: 37g
;
Protein: 6.5g
;
Vitamin A: 3303 IU
;
Vitamin C: 22mg
;
Calcium: 54mg
;
Sodium: 515mg
;
Iron: 2.3mg
;
Fiber: 6.5g