Creamy Summer Vegetable Stew

This is a slow cooker recipe from "Family Circle" magazine.

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• 8  ounces  frozen pearl onions
• 2  cups  baby carrots, halved lengthwise
• 1 1⁄2 cups frozen corn
• 1⁄2 cup vegetable broth
• 2  tablespoons red wine vinegar
• 2  teaspoons  herbes de provence
• 1⁄2 lb zucchini, cut into 1/4 in half-moons
• 1 (15 1/2ounce) can chickpeas, drained and rinsed
• 1⁄2 cup  light cream
• 1 1⁄2 tablespoons cornstarch
•  kosher salt & freshly ground black pepper
• 2  plum tomatoes, seeded and chopped
• 2  tablespoons asiago cheese, grated
• 2  cups cooked white rice (optional)

Directions

1. Place the onions, carrots, corn, broth, vinegar, and herbes de Provence in a slow cooker; cover and cook on LOW for 3 hours.
2. Stir in the zucchini and chickpeas; cover and cook about 45 minutes.
3. Meanwhile, in a small bowl, combine cream, cornstarch, about 1/4 teaspoon each salt and pepper; add to slow cooker and cook until thickened, about 15 minutes.
4. Serve, sprinkled with cheese, with rice, if desired.