Ratatouille Bean Stew

Looking for a slow-cooked French dinner? Serve your family this spicy ratatouille bean and veggies stew.

  • prep time 15 min
  • total time 18 hr 45 min
  • ingredients 10
  • servings 5

Ingredients

1
cup dried chick peas or garbanzo beans, sorted, rinsed
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (14 oz) chicken broth
1
jar (4.5 oz) sliced mushrooms, drained
1/4
teaspoon salt
1
large zucchini, sliced
1
medium red or green bell pepper, cut into pieces
1
teaspoon Italian seasoning
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
  • 1 Soak chick peas in enough water to cover for at least 8 hours. Drain, discarding water.
  • 2 In 3 1/2- to 4-quart slow cooker, mix chick peas, onion, garlic, broth, mushrooms and salt.
  • 3 Cover; cook on Low heat setting 10 to 12 hours.
  • 4 Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    210
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    9g
    9%
      Sugars
    7g
    7%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    45%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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