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