Very Very Veggie Stew

Warning: cook time is 4 hours or 7 to 8 hours!

Per serving (1/8 of recipe, about 1 cup): 100 calories, 1g fat, 296mg sodium, 20g carbs, 6g fiber, 7g sugars, 4g protein

Ingredients
1 c canned chickpeas, drained and rinsed
1 eggplant, peeled and cut into 1/2-inch cubes
2 c coarsely chopped zucchini
1 c coarsely chopped carrot
1 c cubed butternut squash
1 c chopped onion
1 1/2 c fat-free vegetable broth
One 6-ounce can tomato paste
1 tbsp chopped garlic
1 tsp extra-virgin olive oil
1 tsp dried basil
1/3 tsp cinnamon
1/4 tsp salt, or more to taste
1/8 tsp parika
1/8 tsp ground ginger
1 no-calorie sweetener packet

Directions

• Place the chickpeas and all the veggies in the crock pot.
• In a bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
• Cover and cook on high for about 4 hours or on low for 7 to 8 hours. If you like, add additional salt to taste. 

Makes 8 servings 

Hungry Girl 300 under 300, p.300-301 by Lisa Lillien