Advertisement

Middle Eastern Vegetable Stew

Yield

Makes 4 to 6 servings

Ingredients

1 tablespoon olive oil
3 cups (12 ounces) sliced zucchini
2 cups (6 ounces) cubed peeled eggplant
2 cups (8 ounces) sliced quartered peeled sweet potatoes
1-1/2 cups cubed peeled butternut squash
1 can (28 ounces) crushed tomatoes in purée
1 cup rinsed and drained chickpeas
1/2 cup raisins or currants
1-1/2 teaspoons ground cinnamon
1 teaspoon grated orange peel
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 to 1/2 teaspoon ground red pepper
1/8 teaspoon ground cardamom
Hot cooked rice or couscous (optional)

Preparation

  1. Combine all ingredients except rice in slow cooker. Cover; cook on LOW 5 to 5-1/2 hours or until vegetables are tender. Serve over rice, if desired.

Check out more recipes for Middle Eastern

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

The Latest

How to Give Your Dog CPR
January 23, 2020

What Is a Coywolf?
January 23, 2020

Advertisement


Recommended

Advertisement

Advertisement