MAKES 8 SERVINGS -  PER SERVING (about 1 cup): 100 calories, 1g fat, 6g fiber — POINTS® value 1* for all you weight watcher gals!

Submitted by Elaine S.

Ingredients:
1 1/2 cups fat-free vegetable broth
1 cup canned garbanzo beans (chickpeas), drained
One 6-oz. can tomato paste
1 eggplant, peeled and cut into 1/2-inch cubes
1 tomato, coarsely chopped
2 cups coarsely chopped zucchini
1 cup coarsely chopped carrot
1 cup cubed butternut squash
1 cup chopped onion
1 tbsp. chopped garlic
1 tsp. extra-virgin olive oil
1 tsp. dried basil
1/3 tsp. cinnamon
1/4 tsp. salt, or more to taste
1/8 tsp. paprika
1/8 tsp. ground ginger
1 no-calorie sweetener packet (like Splenda)
Directions:
Place all the veggies and the garbanzo beans in your crock pot.
In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.) If you like, add additional salt to taste. Enjoy!