Slow-Cooker Recipe: Vegetable Stew

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Ingredients:

Serving

4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
1 large onion, diced (about 1 cup)
2 garlic cloves, minced
1 14- oz can diced tomatoes
1 cup vegetable or chicken broth
1 tsp kosher salt
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes
1 zucchini , cut into 1/2-inch slices
1 16- oz can chickpeas, drained

Directions:

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. Add the zucchini and chickpeas and cook 1 hour longer on low.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1170.76 Kcal (4902 kJ)
Calories from fat	146.39 Kcal
		% Daily Value*
Total Fat	16.27g	25%
Sodium	4242.31mg	177%
Potassium	3937.64mg	84%
Total Carbs	222.63g	74%
Sugars	46.15g	185%
Dietary Fiber	34.28g	137%
Protein	54.49g	109%
Vitamin C	145.1mg	242%
Vitamin A	2.9mg	96%
Iron	11.8mg	66%
Calcium	624mg	62%

Amount Per 100 g
Calories	65.3 Kcal (273 kJ)
Calories from fat	8.16 Kcal
		% Daily Value*
Total Fat	0.91g	25%
Sodium	236.62mg	177%
Potassium	219.63mg	84%
Total Carbs	12.42g	74%
Sugars	2.57g	185%
Dietary Fiber	1.91g	137%
Protein	3.04g	109%
Vitamin C	8.1mg	242%
Vitamin A	0.2mg	96%
Iron	0.7mg	66%
Calcium	34.8mg	62%

* 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.

Tastes

salty
savory
bitter
sweet

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