Morroccan Veggie Stew Recipe


Submitted by kmthornton

Makes 6 servings


For the crockpot adapted from America's Best Slow Cooker Recipes

Ingredients
2 carrots
4 cups butternut squash
1 medium onion
1 1/2 cups chickpeas
1 1/2 cups diced tomatoes
1 cup vegetable broth
1/2 cup prunes
1 cup cooked brown rice
Directions
  1. peel and chop veggies

  2. add all veggies to crockpot with a little cinnamon, red pepper flakes

  3. cook on high 4 hours or until veggies are tender

  4. add parsley, salt, and pepper to taste

  5. serve over brown rice or couscous

Categories

Main Dish, Moroccan

Nutrition Facts
Serving Size 305.1g
Amount Per Serving
Calories
402
Calories from Fat
39
% Daily Value*
Total Fat
4.3g
7%
Saturated Fat
0.5g
3%
Cholesterol
0mg
0%
Sodium
161mg
7%
Total Carbohydrates
79.8g
27%
Dietary Fiber
13.9g
56%
Sugars
15.4g
Protein
14.7g
Vitamin A 256% • Vitamin C 48%
Calcium 13% • Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
A 		  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • Very high in manganese
  • Very high in vitamin A
  • High in vitamin C
    		•   
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