Very VERY Veggie Stew

By Stina

Ingredients

• Ingredients:
• PER SERVING (about 1 cup): 100 calories, 1g fat, 296mg sodium, 20g carbs, 6g fiber, 7g sugars, 4g protein -- PointsPlus® value 2*
• What's that? Time for a Hungry Girl haiku? Okay, then...
• Chickpeas and eggplant
• Thick tomato-y goodness
• Together at last!
• 1 1/2 cups fat-free vegetable broth
• 1 cup canned garbanzo beans (chickpeas), drained
• One 6-oz. 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 tbsp. chopped garlic
• 1 tsp. extra-virgin olive oil
• 1 tsp. dried basil
• 1/3 tsp. cinnamon
• 1/4 tsp. salt, or more to taste
• 1/8 tsp. paprika
• 1/8 tsp. ground ginger
• 1 no-calorie sweetener packet (like Splenda)

Details

Adapted from hungry-girl.com

Preparation

Step 1

Place all the veggies and the garbanzo beans in your crock pot.

In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.

Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.) If you like, add additional salt to taste. Enjoy!