When I first made this, I wasn’t expecting to share it with all of you. It just looked like an easy, weeknight dinner that we could all eat together. I didn’t even photograph it, like I do most dishes that I’m hopeful of sharing. I only happened to snap a photo as I was putting everything into the crock, because it looked really pretty.
And then we were in such a hurry and ate so quickly that night, for whatever reason, that it didn’t even register with any of us that this dish was actually pretty delicious. But when we warmed up the leftovers the next day, we realized what we had. And I thought that I really must share it with you.
We aren’t dedicated vegetarians anymore, so I like to use homemade chicken stock in this recipe. You can use whichever one suits your diet.
I usually make this at the end of the month when we’re trying to eat cheaply. But if you want to add some meat, shredded chicken is a tasty addition, or some sliced chicken sausages (maybe the feta and spinach variety?)
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- 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
- Heat the oil in the slow cooker and soften the shallots, carrots and garlic. (This can take a while. If you’re in a hurry, you can sautee the veggies on the stove top and transfer them to the slow cooker)
- Add the remaining ingredients. Cover and cook on low for 6-8 hours.