Mediterranean Stew

This is a crock pot favorite that we particularly enjoy on cold days.  Lots of leftovers with this one!

Ingredients

  • 1 butternut squash, cubed
  • 1 eggplant, cubed with peel
  • 1 cubed zucchini
  • 1 cubed yellow squash  
  • 1 small can of tomato paste
  • 1 can of garbanzo beans
  • 1 large chopped onion
  • 1 can of diced tomatoes – spicy ones if you like
  • 2 diced jalapenos (optional)
  • 1 cup of carrots, sliced
  • 4 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon paprika
  • 2 teaspoons oregano

 - you can add different veggies based on season – I have added potatoes to this before and cabbage on another occasion

Directions

  1. combine all the chopped vegetables, peppers etc… in the crockpot.
  2. add the tomato paste and the spices (which you can modify to taste – my measurements are estimates)  and coat the veggies well.
  3. add the garbanzos
  4. slowly add vegetable broth until you have a slightly soupy mixture – probably about 1 ½ cups or so.  
  5. Cover, and cook on LOW for 8 to 10 hours, or until vegetables are tender.

 serve with nice bread