Middle Eastern Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 141.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 293.4 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.1 g

View full nutritional breakdown of Middle Eastern Vegetable Stew calories by ingredient
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Number of Servings: 12

Ingredients

    1 can (28 oz) crushed tomatoes
    3 c sliced zucchini
    2 c cubed eggplant
    2 c sliced quartered sweet potato
    1.5 c cubed peeled butternut squash
    1 can garbanzo beans
    1/2 c raisins
    1 tb oilive oil
    1.5 tsp ground cinnamon
    1 tsp grated orange peel
    1 tsp ground cumin
    1/2 tsp salt
    1/2 tsp paprika
    1/2 tsp ground red pepper
    1/8 tsp ground cardamom


Directions

Combine all ingredients in slow cooker. Cover and cook on low for 8 hours or until vegetables are tender. Serve over rice.

The nutritional information is for 12 servings. Each serving should be about 1.5 cups. Nutritional information does not include rice.

Number of Servings: 12

Recipe submitted by SparkPeople user JMARCY.

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