Slow-Cooker Vegetable Stew

vegetable-stew
Photo by Susie Cushner
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  • Serves 6
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 136 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 1332 mg
    • Protein 5 mg
    • Carbohydrate 28 g
    • Fiber 6 g
    • Iron 1 mg
    • Calcium 96 mg

Ingredients

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