slow cooker med veg stew

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* Exported from MasterCook *

 

Mediterranean vegetable stew

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Electric Slow Cooker Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 shallots -- chopped

2 garlic cloves -- chopped

1 large carrot -- chopped

1 large fresh fennel bulb -- stalks discarded, trimmed, diced

1 pound small red potatoes -- cut into 3/4-inch chunks

1 medium red bell pepper -- cored, seeded, cut into 1-inch pieces

14 ounces canned artichoke hearts in water -- drained

14 1/2 ounces canned diced tomatoes -- drained

15 ounces canned chickpeas -- drained and rinsed

1 1/2 cups vegetable stock

1/3 cup dry white wine

1 bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

Salt and pepper -- to taste

 

Serves 5 or 6.

 

1. In a 4-to-6-quart slow cooker, combine the shallots, garlic, carrot, fennel,

potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, stock, wine, bay

leaf, thyme, oregano, salt, and pepper.

 

2. Cover and cook on low for 6 hours or until the vegetables are tender. Discard

the bay leaf before serving.

 

Adapted from " Fresh From the Vegetarian Slow Cooker, " by Robin Robertson -

Boston Globe 3/3/2004

 

Source:

" Fresh from the Vegetarian Slow Cooker "

Copyright:

" 2004 (Harvard common) ISBN: 1558322566 "

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Per Serving (excluding unknown items): 298 Calories; 3g Fat (9.2% calories from

fat); 13g Protein; 54g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 758mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 26546 0 0 3025 350 0 0 0 0 0 0 0