Middle Eastern Vegetable Stew - Slow Cooker

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Middle Eastern Vegetable Stew - Slow Cooker

1 tablespoon olive oil

3 cups (12 ounces) sliced zucchini

2 cups (6 ounces) cubed peeled eggplant

2 cups (8 ounces) sliced quartered peeled sweet potatoes

1-1/2 cups cubed peeled butternut squash

1 can (28 ounces) crushed tomatoes in purée

1 cup rinsed and drained chickpeas

1/2 cup raisins or currants

1-1/2 teaspoons ground cinnamon

1 teaspoon grated orange peel

3/4 (to 1) teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 (to 1/2) teaspoon ground red pepper

1/8 teaspoon ground cardamom

Hot cooked rice or couscous (optional)

 

 

 

Combine all ingredients except rice in slow cooker. Cover; cook on LOW

5 to 5-1/2 hours or until vegetables are tender. Serve over rice, if

desired.

 

Source: Editors of Easy Home Cooking Magazine

Formatted by Chupa Babi in MC: 05.07.07

 

ChupaNote: I love this recipe; very forgiving, very adaptable. I

sometimes add dried fruit (Morrocan style - apricots, dates, or mixed

dried fruit) and always add at leat 1 t. red pepper flakes or harissa

(powder, paste, or sauce).

 

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