Middle Eastern Vegetable Stew


Makes 4 to 6 servings


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)


  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.

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