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    You are in: Home / Recipes / Mediterranean Vegetable Stew Recipe
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    Mediterranean Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

    Nancy's Pantry's Note:

    Lots of wonderful veggies including artichoke hearts and fennel accompany the hearty potato and chickpeas in this slow cooker stew. For a thicker stew, puree up to two cups of the solids at the end of the cooking process. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a medium skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 10 minutes.
    2. 2
      Transfer the cooked vegetable mixture to a 4-6 quart slow cooker. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano, if using and bay leaf; season with salt and pepper. Cover and cook on LOW for 6-8 hours.
    3. 3
      NOTE: if using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.

    Ratings & Reviews:

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    Nutritional Facts for Mediterranean Vegetable Stew

    Serving Size: 1 (356 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 256.0
     
    Calories from Fat 53
    20%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 280.2 mg
    11%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 9.4 g
    37%
    Sugars 3.6 g
    14%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    vegetable stock

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