Mediterranean Vegetable Stew
Source
Fresh from the Vegetarian Slow Cooker
Ingredients
| 2 | Tbs | olive oil |
| 3 | shallots chopped | |
| 1 | large | carrot sliced |
| 2 | garlic cloves minced | |
| 1 | pound | organic small red potatoes quartered |
| 1 | organic red bell pepper seeded and chopped | |
| 9 | oz. | frozen artichoke hearts |
| 14.5 | oz | can diced tomatoes |
| 1 1⁄2 | cups | cooked chickpeas |
| 1⁄3 | cup | dry white wine |
| 1 1⁄2 | cups | vegetable stock |
| 1 | tsp | fresh thyme leaves minced or 1/4 tsp dried |
| 1 | tsp | fresh oregano leaves minced or 1/4 tsp dried |
| 1 | large | bay leaf |
| salt and pepper |
Prep Notes
1 day before: Soak 2 cups chickpeas overnight
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