Mediterranean Vegetable Stew (Slow cooker recipe)

3 shallots, chopped

1 large carrot, halved lengthwise and thinly sliced

2 garlic cloves, minced

1 large fennel bulb, stalks discarded, diced

1 lb small red potatoes, quartered

1 small red bell pepper, seeded and cut into 1 inch pieces

1 can artichoke hearts in water

1 14.5 oz can diced tomatoes, drained

1 15.5 oz can chickpeas, drained and rinsed

1/3 cup dry white wine (or stock)

1 ½ cups vegetable stock

¼ tsp dried thyme

¼ tsp dried oregano

1 large bay leaf

salt and pepper

1. Saute shallots and carrots in water til softened, about 5 minutes. Add garlic and cook, stirring, for 30 seconds.

2. Transfer cooked vegetable mixture to 4-6 quart slow cooker. Add remaining ingredients. Cover and cook on low 6-8 hours. / #