Crockpot Veggie Stew

Since Tuesday's post made us fat I thought I'd balance it out. I'm trying to eat healthier and I think this just might become a regular dish for me. The finished product while not pretty can only be described as OMG good. 

You will need:
1 cup canned chickpeas, drained and rinsed
1 eggplant, peeled and cute into 1/2" cubes
2 cups coarsely chopped zucchini
1 cup coarsely chopped carrots
1 cup cubed butternut squash
1 cup chopped onion
1 tomato, coarsely chopped
1 1/2 cups fat free vegetable broth
1 6oz can tomato paste
1 tablespoon chopped garlic
1 teaspoon olive oil
1 teaspoon dried basil
1/3 teaspoon cinnamon
1/4 teaspoon salt
1 no-calorie sweetener packet

Place the chickpeas and all the veggies in a crockpot.

In a large bowl, combine all other ingredients. 

Mix well and pour evenly over the contents of the crock pot. 

Gently stir to allow the sauce to coat the veggies.

Cover and cook on low for 8 hours. 

Serving size 1 cup: 100 calories, 1g fat, 296 mg sodium, 20g carbs, 6g fiber 7g sugar, 4g protein.
Makes 8 servings. 

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