Recipes

Recipe: Greek Crockpot Stew

Greek Crockpot Stew

I really liked this recipe when I found it and I think you might like it as well.  I usually don’t make vegetarian dishes, but I got some good reviews when I did my version of this recipe.

Vary the vegetables in this meatless meal according to your family’s tastes. If they don’t like squash, use baking potatoes or increase the amount of carrots. Any type of canned bean or legume like cannellini beans or lima beans would work well in this recipe.

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Ingredients:

  • 2 cups cubed butternut squash
  • 2 cups chopped carrots
  • 2 onions, chopped
  • 1 cup chopped zucchini
  • 2 (14 oz.) cans diced tomatoes, undrained
  • 15 oz. can garbanzo beans, rinsed and drained
  • 14 oz. can vegetable broth
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. allspice
  • 1/4 tsp. pepper
  • 1/2 tsp. ground coriander
  • 4 cups hot cooked couscous
  • 1/2 cup crumbled feta cheese

Preparation:

Combine all ingredients except for couscous and cheese in a 3-4 quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until all vegetables are tender. Serve with couscous and sprinkle with cheese. 6 servings

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