Crockpot Greek Stew

2 cups cubed butternut squash
2 cups chopped carrots
2 onions, chopped
1 cup chopped zucchini
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can garbanzo beans, rinsed and drained
14 oz. can vegetable broth
2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. allspice
1/4 tsp. pepper
4 cups hot cooked couscous
1/2 cup tofu feta cheese (optional)
Combine all ingredients except for couscous and tofu feta in a 3-4 quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until all vegetables are tender. Serve with couscous and sprinkle with feta.

Now that is the original recipe that was posted here: http://www.fatfreevegan.com/crockpot/greek.shtml

For your meals, I doubled the seasoning and omitted the salt as I did for mine. I also used real Feta.

Here are the changes I'd make the next time I cook this:
1. Double the chickpeas (that was Shea's suggestion)
2. Add olives
3. Reduce the carrots by half and increase the zucchini (how are carrots Greek?)
4. Add some oregano

You could easily add some shredded chicken to individual bowls for those who insist upon animal protiens.