2 tablespoons olive oil
1 1/2 teaspoons butter
1 large onion, coarsely chopped
3 garlic cloves, pressed
1 1/2 teaspoons tumeric
2 teaspoons cumin seed
2 teaspoons coarsely ground black pepper
1/4 teaspoon crushed red pepper
1 (14-ounce) can whole tomatoes, with juice, coarsely chopped
6 cups low-sodium vegetable broth
1/2 teaspoon salt
1 (20-ounce) can garbanzo beans, drained
2 large sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup golden raisins
1/2 pound green beans, cut into 2-inch pieces
1 zucchini, quartered lengthwise and cut into 2-inch pieces
1 eggplant, skin on, coarsely chopped
1. Heat olive oil and butter in a large nonstick skillet. Add onion; sauté 3 minutes. Add garlic, tumeric, cumin, black pepper and red pepper; sauté 3 minutes.
2. Transfer onion mixture to a slow cooker, along with canned tomatoes, vegetable stock and salt. Cover and cook on high 1 hour.
3. Add garbanzo beans, sweet potatoes, raisins, green beans, zucchini and eggplant. Continue cooking on high 1 1⁄2 hours or on low 2 to 3 hours, until vegetables are tender. Serve over couscous. Serves 6.