Mediterranean Vegetable Stew
 

Mediterranean Vegetable Stew
www.fatfreevegan.com/veggies2/1106.shtml
Recipe by: FRESH FROM THE VEGETARIAN SLOW COOKER, by Robin Robertson

Crockpot Size: 4-6 qt
Cook Time: 6-8 hrs
Setting: Low
Serves: 6

2 tablespoons water
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 potatoes, quartered (substitute turnip, celeriac or even cauliflower)
1 small red bell pepper, seeded and cut into 1" pieces
1 nine-ounce pkg frozen artichoke hearts, thawed
1 14.5-ounce can diced tomatoes, drained
1 15.5-ounce can of chickpeas, drained & rinsed
1/3 cup white wine (I used all stock instead)
1& 1/2 cups vegetable stock
1 teaspn minced fresh thyme leaves, or 1/4 teaspn dried
1 teaspn minced fresh oregano leaves, or 1/4 teaspn dried
1 large bay leaf
salt and freshly ground black pepper

1) Heat the 2 tbsp. water in a medium-sized skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
(I skipped this step and put everything in the crockpot at once)
2) Transfer the cooked vegetable mixture to a 4-6 quart crock pot. 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) If using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.

That sounds so delicious. I'll use big cauliflower chunks and low sodium veggie or chicken stock to make mine, this sounds like a nice stew for fall.