Vegetable Stew
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By Marcia Bradlee
Vegetable Stew
2 steps
Prep:20minCook:4h
This stick-to-your-ribs vegetarian dish can be served over barley, couscous, or millet. Cook whichever grain you choose separately, according to the label directions, and spoon the colorful stew over it just before serving.
Updated at: Thu, 17 Aug 2023 03:58:19 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories157.8 kcal (8%)
Total Fat2.2 g (3%)
Carbs31 g (12%)
Sugars11.3 g (13%)
Protein6.3 g (13%)
Sodium747 mg (37%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4carrots
large, diagonally sliced into 2-inch pieces
2turnips
medium, peeled and cut into 1-inch cubes
1 cuponion
large, diced
2garlic cloves
minced
1 x 14 ouncecan diced tomatoes
1 cupvegetable broth
or chicken
1 teaspoonkosher salt
½ teaspoonground cumin
¼ teaspooncrushed red pepper flakes
1zucchini
cut into 1/2-inch slices
1 x 16 ouncecan chickpeas
drained
Instructions
Step 1
Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours
Step 2
Add the zucchini and chickpeas and cook 1 hour longer on low
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