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
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
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

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.

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.

If using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.

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