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Michele Cohen: "Made this tonight for dinner. Since II’m a vegeta…" Read More
15Ingredients
8Hours
160Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 eggplant
- 2 carrots
- 2 medium zucchini
- 1 onion
- 1/2 bulb fennel
- 6 cloves garlic (peeled)
- 15 oz. chick peas (canned, lightly drained)
- 28 oz. canned tomatoes (diced, in their juices)
- 1/2 tsp. canela
- 1/2 tsp. cayenne pepper
- 1 tsp. cumin
- 1 1/2 cups vegetable stock
- 1 Tbsp. corn starch
- 1/2 cup raisins
- salt (to taste)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium580mg24% |
| Potassium810mg23% |
| Protein7g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A70% |
| Vitamin C40% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Michele Cohen 3 years ago
Made this tonight for dinner. Since II’m a vegetarian always looking for new and different recipes for my crockpot. Dump and go. I used no salt diced tomatoes instead of regular ones . Did exactly as written. Love eggplant and zucchini as well. All the veggies I love with fiber.
Karen M. 6 years ago
Skipped the cumin and put this over rye bread. Delicious!! The raisins are a great in this!