Slow-Cooker : Vegetable Stew

Name: Slow-Cooker : Vegetable Stew
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams chickpeas, drained; 397 grams diced tomatoes; 4 larges carrots, diagonally sliced into 2-inch pieces (about 5 cups); 237 milliliters vegetable or chicken broth; 2 garlic cloves, minced; 1 teaspoons ground cumin; 1 teaspoon kosher salt; 237 milliliters large onion, diced (about; 0 teaspoons crushed red pepper flakes; 2 mediums turnips, peeled and cut into 1-inch cubes (about 3 cups); 1 zucchini, cut into 1/2-inch slices

You can never have too many soup recipes, so give Slow-Cooker : Vegetable Stew a try. One portion of this dish contains approximately 7g of protein, 2g of fat, and a total of 136 calories. This recipe serves 6. If you have chickpeas, onion, garlic cloves, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

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.

Ingredients you will need

Tomato