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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 2.3 g
  • Cholesterol: 0.4 mg
  • Sodium: 313.9 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 8.9 g

View full nutritional breakdown of Tunisian Vegetable Stew (Crock pot version) calories by ingredient
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Tunisian Vegetable Stew (Crock pot version)

Submitted by: SUZANNE0475

Introduction

I did a few modifications from this Moosewood recipe by adding more vegetables and removing the cabbage. And making it a crock pot recipe!

I did a few modifications from this Moosewood recipe by adding more vegetables and removing the cabbage. And making it a crock pot recipe!


Number of Servings: 6

Ingredients

    1 1/2 c. thinly sliced onions
    1 c. chicken broth
    1 cup diced celery
    1 cup chopped carrots
    1 large green pepper, cut into thin strips
    2 teaspoons ground coriander (has a mild, nutty taste)
    1/2 teaspoon turmeric (adds golden color)
    1/4 teaspoon cinnamon
    1 28-oz can undrained chopped tomatoes
    1 16-oz can cooked chick peas/garbanzo beans

Directions

Place everything into the crock pot and stir to mix the ingredients well.
Set crock pot on LOW setting for 8-10 hours.

Serve on top of rice, couscous or other grain. Serve with small chunks of feta cheese.


Number of Servings: 6

Recipe submitted by SparkPeople user SUZANNE0475.






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Member Ratings For This Recipe

  • Might want to put a note in to use Vegetable Stock, not Chicken Stock to make this actually Vegetarian as all the tags say... Chicken stock is NOT vegetarian! - 1/18/13

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  • Not vegetarian if using chicken broth. I used low sodium vegetable broth and it came out OK, and lowered the sodium - 12/29/10

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