Directions:
- In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
- Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
- Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.52 Kcal (362 kJ) | ||
| Calories from fat | 21.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 4% | |
|---|---|---|---|
| Sodium | 217.08mg | 9% | |
| Potassium | 523.2mg | 11% | |
| Total Carbs | 14.78g | 5% | |
| Sugars | 6.71g | 27% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 2.81g | 6% | |
| Vitamin C | 91.2mg | 152% | |
| Iron | 0.9mg | 5% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.76 Kcal (196 kJ) | ||
| Calories from fat | 11.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 4% | |
|---|---|---|---|
| Sodium | 117.31mg | 9% | |
| Potassium | 282.73mg | 11% | |
| Total Carbs | 7.99g | 5% | |
| Sugars | 3.63g | 27% | |
| Dietary Fiber | 2.41g | 18% | |
| Protein | 1.52g | 6% | |
| Vitamin C | 49.3mg | 152% | |
| Iron | 0.5mg | 5% | |
| Calcium | 21.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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