Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large slow cooker or Dutch oven, heat 2 tablespoons of olive oil over medium heat, then sauté 1 large diced onion and 4 minced garlic cloves until softened, about 5 minutes.

2. 2

   Stir in 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried mint, cooking for 2 minutes until fragrant.

3. 3

   Incorporate 3 tablespoons of red miso paste into the mixture, stirring well to combine, then pour in 2 cups of vegetable broth, scraping up any browned bits from the bottom.

4. 4

   Add 2 medium eggplants diced into 1-inch cubes, 2 medium zucchinis diced into 1-inch cubes, 2 bell peppers (red and green) chopped, and 1 (14.5 ounce) can of diced tomatoes (undrained).

5. 5

   Stir in 1 (15 ounce) can of drained and rinsed chickpeas, ensuring all ingredients are evenly distributed within the pot.

6. 6

   Season with 0.5 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper, then cover the pot and slow cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.

7. 7

   Ladle the hot Miso Sebzeli Güveç into serving bowls and garnish each serving with 0.25 cup of fresh chopped parsley before serving.