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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 2 |
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Crockpot recipe From the hungry girl newsletter. Ingredients:
1 1/2 cups fat-free vegetable broth |
1 cup canned garbanzo beans, drained (chickpeas) |
1 (6 ounce) can tomato paste |
1 eggplant, peeled and cut into 1/2-inch cubes |
1 tomato, coarsely chopped |
2 cups coarsely chopped zucchini |
1 cup coarsely chopped carrot |
1 cup cubed butternut squash |
1 cup chopped onion |
1 tablespoon chopped garlic |
1 teaspoon extra virgin olive oil |
1 teaspoon dried basil |
1/3 teaspoon cinnamon |
1/4 teaspoon salt (to taste) |
1/8 teaspoon paprika |
1/8 teaspoon ground ginger |
1 (1 g) packet no-calorie artificial sweetener (like splenda) |
Directions:
1. Place all the veggies and the garbanzo beans in your crock pot.
2. In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener.
3. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
4. Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.)
5. If you like, add additional salt to taste. Enjoy!
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