Slow-Cooker Vegetable Stew

Slow-Cooker Vegetable Stew
Susie Cushner
Chickpeas add protein and heft to this veggie-filled dish.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
450
minutes

Ingredients

4
large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
2
medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
1
large onion, diced (about 1 cup)
2
garlic cloves, minced
1
14-ounce can diced tomatoes
1
cup
vegetable or chicken broth
1
teaspoon
kosher salt
1/2
teaspoon
ground cumin
1/4
teaspoon
crushed red pepper flakes
1
zucchini, cut into 1/2-inch slices
1
16-ounce can chickpeas, drained

Directions

  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.
  2. Add the zucchini and chickpeas and cook 1 hour longer on low.

 

 

Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories 136
  • Calcium 96 mg
  • Carbohydrate 28 g
  • Cholesterol 0 mg
  • Fat 1 g
  • Fiber 6 g
  • Iron 1 mg
  • Protein 5 mg
  • Sat Fat 0 g
  • Sodium 1332 mg
What does this mean? See Nutrition 101.