Tunisian Vegetable Stew (Crock pot version)
 Recipe){kind=link}
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
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
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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.
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.
Member Ratings For This Recipe
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CD13492548
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CD4977615