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Slow-Cooker Ratatouille Bean Stew

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By Betty Crocker Kitchens
Updated Dec 26, 2014
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Looking for a slow-cooked French dinner? Serve your family this spicy ratatouille bean and veggies stew.

Slow-Cooker Ratatouille Bean Stew

  • Prep Time 15 min
  • Total 18 hr 45 min
  • Servings 5
  • Ingredients 10
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Ingredients

  • 1 cup dried chickpeas 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

Instructions

  • Step 
    1
    Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
  • Step 
    2
    In 3 1/2- to 4-quart slow cooker, mix chickpeas, onion, garlic, broth, mushrooms and salt.
  • Step 
    3
    Cover; cook on Low heat setting 10 to 12 hours.
  • Step 
    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

210 Calories
3g Total Fat
11g Protein
34g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
700mg
29%
Potassium
760mg
22%
Total Carbohydrate
34g
11%
Dietary Fiber
9g
38%
Sugars
7g
Protein
11g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
25%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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