Middle Eastern Vegetable Stew - Slow Cooker

Name: Middle Eastern Vegetable Stew - Slow Cooker
Yield: 0.0
Ingredients: 1.0 tablespoon Olive Oil; 3.0 cup Sliced Zucchini; 2.0 cup Cubed Peeled Eggplant; 2.0 cup Sliced Quartered Peeled Sweet Potatoes; 1.5 cup Cubed Peeled Butternut Squash; 28.0 ounce Crushed Tomatoes In Pur E; 1.0 cup Rinsed And Drained Chickpeas; 0.5 cup Raisins; 1.5 teaspoon Ground Cinnamon; 1.0 teaspoon Grated Orange Peel; 0.75 teaspoon Ground Cumin; 0.5 teaspoon Salt; 0.5 teaspoon Paprika; 0.25 teaspoon Ground Red Pepper; 0.125 teaspoon Ground Cardamom Hot Cooked Rice Or Couscous

Middle Eastern Vegetable Stew - Slow Cooker — a community recipe on Potlikkr.

🍽 Serves 0.0

🥗

Ingredients

1.0 tbsp Olive Oil
3.0 cup Sliced Zucchini
2.0 cup Cubed Peeled Eggplant
2.0 cup Sliced Quartered Peeled Sweet Potatoes

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Method (preview)

1
Combine all ingredients except rice in slow cooker. Cover; cook on LOW
2
5 to 5 1/2 hours or until vegetables are tender. Serve over rice, if

desired.

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