Very Veggie Stew

Ingredients

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. 1

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

2. 2

   In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener.

3. 3

   Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.

4. 4

   Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.)

5. 5

   If you like, add additional salt to taste. Enjoy!