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Ingredients
| onions: 1 (whole, chopped) |
| carrots: 2 (peeled and sliced) |
| frozen green beans: 1 cup (or fresh, cut into 1-inch pieces) |
| green onions - spring or scallion: 2 whole onions (thinly sliced) |
| zucchini squash: 4 oz (sliced) |
| canned chickpeas - garbanzo beans: 15.5 oz |
| canned crushed tomatoes: 14.5 oz (undrained) |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| water: 1 1/2 cups |
| olive oil: 1/4 cup |
| fresh peppermint: 1 Tbl (Optional) |
Tabbouleh Stew - vegan style
User rating:
with garden vegetables in a crock pot
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Prep Time
20 min -
Cook Time
420 min -
Servings
4 serving(s)
Tags
Additional ingredient: 1 box (6-7 ounces) tabbouleh mix
Layer ingredients in slow cooker in the following order: onion, carrots, green onions, zucchini, chick-peas, tomatoes with juice, salt and pepper. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil evenly over top.
Cover and cook on LOW for 6 to 8 hours or until vegetables are tender.
Garnish with mint if desired.
Vegetarian version: top with a dollop of sour cream.