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1 lg onion, chopped
2 med carrots, halves then cut into 1" pieces
1 cup green beans, cut into 1" pieces
2 med green onions, thinly sliced
1 sm zuccini, sliced
1 can (15.5oz) chickpeas, rinsed and drained
2 cans (14.5oz each) diced tomatoes undrained
1 box tabbouleh mix (6-7oz)
1 1/2 c water
1/4c Olive oil
sour cream (optional)
fresh mint (optional)
Layer ingredients in slow cooker following the order, onion, carrots, green beans, green onions, zucchini, chick peas, tomatoes with juice, salt and pepper. Sprinkle tabbouleh over veggies. Pour water and olive oil evenly over top. Cover and cook on LOW 6-8hrs or until vegetables are tender crisp. Stir well, serve in bowls and garnish with sour cream and fresh mint if desired.