Slow Cooker Vegetarian Stew

Published on January 10, 2011

Total Time:

3 hrs 35 mins

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• 1 tablespoon vegetable oil

• 2 medium onions, thinly sliced

• 4 cloves garlic, finely chopped

• 2 teaspoons ground cumin

• 2 (15 ounce) cans chickpeas, rinsed and drained

• 2 (14.5 ounce) cans diced tomatoes

• 1 (10.75 ounce) can tomato puree

• 2 cups sliced fresh mushrooms

• 2 cups vegetable stock

• 1 cup red wine

• 1 large carrot, sliced

• 1 green chile pepper, diced

• 2 teaspoons dried oregano

• ½ teaspoon salt

• 1 teaspoon ground black pepper

• 2 tablespoons chopped fresh parsley

1. Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.

2. Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

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Nutrition Facts (per serving)

251Calories4g Fat39g Carbs9g Protein

None

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Nutrition FactsServings Per Recipe6Calories251% Daily Value *Total Fat4g5%Saturated Fat1g3%Sodium992mg43%Total Carbohydrate39g14%Dietary Fiber8g29%Total Sugars9gProtein9gVitamin C44mg220%Calcium125mg10%Iron7mg37%Potassium840mg18%

None

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