slow cooker mediterranean stew
Recipes
Soups & Salads
Slow Cooker Mediterranean Stew
A vegetable-forward stew with chickpeas, tomatoes, zucchini, and olives in olive oil and herbs. Dump-and-go easy, loaded with vibrant flavors and healthy ingredients.
Ingredients
- 1 butternut squash - peeled, seeded, and cubed
- 2 cups cubed eggplant, with peel 2 cups cubed zucchini
- 1 (10 ounce) package frozen okra, thawed
- 1 (8 ounce) can tomato sauce 1 cup chopped onion
- 1 ripe tomato, chopped 1 carrot, sliced thin
- 1/2 cup vegetable broth 1/3 cup raisins
- 1 clove garlic, chopped
- 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon paprika
Directions
- In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
- Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.
