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Crockpot Mediterranean Stew

 

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.
95

Yield

4

servings

Prep

1

hrs

Cook

8

hrs

Ready

9

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 each eggplant
chopped
*
2 each zucchini
chopped
1 whole sweet red bell peppers
red or green, chopped
*
1 each onions
chopped
3 each tomatoes
chopped
28 ounces chickpeas (garbanzo beans)
2 cans, drained, rinsed
1 each artichoke hearts
packed in water (14 oz can), drained, quartered
*
1 tablespoon oregano
1 x black pepper
freshly ground
*
1 x salt
*
1 x red pepper flakes
crushed, to taste (optional)
*
1 x egg noodles
cooked
*

Directions

Add all ingredients except for noodles to the crock pot and stir well. (Can also add a tablespoon of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 2959% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 644mg 27%
Total Carbohydrate 19g 19%
Dietary Fiber 12g 49%
Sugars g
Protein 26g
Vitamin A 21% Vitamin C 65%
Calcium 11% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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