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Crockpot Greek Stew

Posted By archives On March 20, 2010 @ 1:49 pm In Beans and Legumes,Crockpot,Soups and Stews | No Comments

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
4 cups hot cooked couscous
1/2 cup tofu feta cheese (optional)

Combine all ingredients except for couscous and tofu feta 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 feta.

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