Very Veggie Stew

Crockpot recipe From the hungry girl newsletter.

• Ready In: 4 hrs 20 mins
• Serves: 6-8
• Yields: 6

Ingredients

• Ingredients

• 1 1⁄2 cups  fat-free vegetable broth
• 1  cup  canned garbanzo beans, drained (chickpeas)
• 1 (6 ounce) can tomato paste
• 1  eggplant, peeled and cut into 1/2-inch cubes
• 1  tomatoes, coarsely chopped
• 2  cups  coarsely chopped zucchini
• 1  cup  coarsely chopped carrot
• 1  cup  cubed  butternut squash
• 1  cup  chopped onion
• 1  tablespoon  chopped garlic
• 1  teaspoon extra virgin olive oil
• 1  teaspoon dried basil
• 1⁄3 teaspoon cinnamon
• 1⁄4 teaspoon salt (to taste)
• 1⁄8 teaspoon paprika
• 1⁄8 teaspoon ground ginger
• 1 (1 g) packet  no-calorie artificial sweetener (like Splenda)

Directions

1. Place all the veggies and the garbanzo beans in your crock pot.
2. In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener.
3. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
4. Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.)
5. If you like, add additional salt to taste. Enjoy!