Mediterranean Vegetable Stew

Submitted by DailyInspiration

"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."

 

• Ready In: 26mins
• Ingredients: 16
• Serves: 6

ingredients

• 29.58 ml olive oil
• 3 shallots, chopped
• 1 large carrot, halved lengthwise and thinly sliced into half moons
• 2 garlic cloves, minced
• 1 large fennel bulb, stalks discarded, diced
• 453.59 g small red potato, quartered
• 1 small red bell pepper, seeded and cut into 1-inch pieces
• 255.14 g package frozen artichoke hearts, thawed
• 411.06 g can diced tomatoes, drained
• 439.41 g can chickpeas, drained and rinsed
• 78.78 ml dry white wine
• 354.88 ml vegetable stock
• 4.92 ml fresh thyme, minced (or 1/4 tsp. dried)
• 4.92 ml fresh oregano leaves, minced (or 1/4 tsp. dried)
• 1 large bay leaf
• salt & freshly ground black pepper

directions

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. 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. 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.