Full of healthy vegetables and a cinch to make, this stew was a winner with every member of our family from baby to adult. I found this recipe to be more on the lighter side as opposed to the heavier stews we’ve been used to. Thanks to the fennel and white wine, this has a real “Provençal” flavor to it. Just delicious! Try serving with salad and buttered crusty French bread for a complete meal.
This recipe has been adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson.
2 tablespoons olive oil
1 small onion, chopped
1 large carrot, halved lengthwise and diced into half moons
2 garlic cloves, minced
1 large fennel bulb, stalks discarded, diced
1 pound peeled and quartered potatoes
1 small red bell pepper, seeded and cut into 1 inch pieces
1 can artichoke hearts, drained and sliced in half
One 14/5 ounce can diced tomatoes, drained
One 15.5 ounce chickpeas, drained and rinsed
1/3 dry white wine
1 1/2 cups vegetable stock
1/4 tsp dried thyme
1/4 tsp dried oregano
1 large bay leaf
salt and pepper to taste
Heat the oil in a medium-size skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes. Add the garlic and cook stirring for 30 seconds.
Transfer the cooked vegetables to a 4-6 quart slow cooker. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme, oregano and bay leaf. Cover and cook on Low for 6-8 hours. Remove the bay leaf before serving and season with salt and pepper to taste.