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Slow-Cooker Recipe: Vegetable Stew

Photo: Susie Cushner
Prep time 15 mins
Other time 7 hrs, 15 mins
Yield Makes 6 servings
This stick-to-your-ribs vegetarian dish can be served over barley, couscous, or millet. Cook whichever grain you choose separately, according to the label directions, and spoon the colorful stew over it just before serving.

Ingredients

  • 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
  • 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 large onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 14-ounce can diced tomatoes
  • 1 cup vegetable or chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 zucchini, cut into 1/2-inch slices
  • 1 16-ounce can chickpeas, drained

Nutrition Information

  • calcium 96 mg
  • calories 136
  • caloriesfromfat 0 %
  • carbohydrate 28 g
  • cholesterol 0 mg
  • fat 1 g
  • fiber 6 g
  • iron 1 mg
  • protein 5 mg
  • satfat 0 g
  • sodium 1332 mg

How to Make It

  1. Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours. Add the zucchini and chickpeas and cook 1 hour longer on low.