Mediterranean Vegetable Stew |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons 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 |
1 lb small red potato, quartered |
1 small red bell pepper, seeded and cut into 1-inch pieces |
1 (9 ounce) package frozen artichoke hearts, thawed |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 (15 1/2 ounce) can chickpeas, drained and rinsed |
1/3 cup dry white wine |
1 1/2 cups vegetable stock |
1 teaspoon fresh thyme, minced (or 1/4 tsp. dried) |
1 teaspoon 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.
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