The original recipe can be accessed with the link below–this is my version:
INGREDIENTS:
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1 butternut squash – peeled,
seeded, and cubed (or use da’la’at, usually found in chunks in supermarkets here in Israel–try 1-2 chunks, depending on size and your love of pumpkin)
2 cups cubed eggplant (I slice and salt for 20 mins. to get rid of bitterness, rinse and pat dry, and then cube)
2 cups cubed zucchini
10 ounces package frozen cauliflower–or fresh, if you can get!
1 (16-20 oz.) can cubed tomatoes
1 cup chopped onion
2 carrots, sliced thin
1 kohlrabi or turnip, chopped
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1/2 cup chicken broth
1/2 cup dry white wine
1 cup garbanzos–chick peas (put in a net bag, for non-Dukan eaters)
3 cloves garlic, chopped
1-2 teaspoon ground cumin
1-2 teaspoon ground turmeric
1/4 teaspoon crushed red
pepper
1 teaspoon ground
cinnamon
1/4 teaspoon paprika
feel free to add some curry in amount you’d like
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DIRECTIONS:
| 1. | In a slow cooker, combine vegetables, broth, raisins, garbanzo beans and garlic.Season with cumin, turmeric, red pepper, cinnamon, and paprika. |
| 2. | Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender. |