Vegetarian Crockpot Chickpea-Barley Stew

A crock pot is used to cook this vegetarian stew, which contains three canned tomato products--diced tomatoes, juice and sauce. Lentils, chickpeas and barley are also included, along with onion, celery, and seasonings.

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Ingredients:

• 1 46-ounce can tomato juice
• 2 14 1/2-ounce cans diced tomatoes with garlic and olive oil
• 1 16-ounce can tomato sauce
• 2 teaspoons dried Italian seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground red pepper (or to taste)
• 1 large yellow onion, coarsely chopped
• 4 celery stalks, coarsely chopped
• 3 garlic cloves, finely minced
• 1 cup red lentils, rinsed, soaked for 1/2-hour, and drained
• 2 15 1/2-ounce cans chickpeas, rinsed and drained
• 1/2 cup quick-cooking barley

Method

Combine all ingredients in a crock pot. Cover and cook on low heat setting for 8 hours or on high setting for 4 hours. Stir occasionally.

Notes: This thick stew is a delicious vegetarian main course dish. I serve it with pita bread. If diced tomatoes with garlic and olive oil aren't available, use canned tomatoes with Italian seasonings.

Number of servings: 6

Submitted By: Julie on Juneau
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