Pumpkin Stew (Vegetarian)
1 large (29 oz) can of pumpkin
1 (14.5 oz) can diced tomatoes
1 (15 oz) can garbanzo beans
1 cup chopped onion
2 medium sized zucchinis, chopped
2 medium sized sweet potatoes, chopped
2 stalks of celery chopped
4 cloves of garlic
1 tablespoon cinnamon
6 Splenda packets
1 teaspoon of nutmeg
1/2 teaspoon of Hawaig (a Yemenite spice) or turmeric
1/2 teaspoon of dried dill
1/4 teaspoon dried basil
1 pinch cayenne pepper
salt and pepper to taste
1 cup of chai tea
Throw all the above ingredients in a slow cooker and cook for 4 hours on high. Done.
Mike's rating: 3.5 stars
Servings: 10
Calories: 122 kcal
Carbs: 27 grams
Protein: 4.1 grams
Fat: 1 gram
Sat fat: < 1 gram
Fiber: 7 grams
