Creamy Summer Vegetable Stew - cooking recipe

Ingredients

8 ounces frozen pearl onions
2 cups baby carrots, halved lengthwise
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 tablespoons red wine vinegar
2 teaspoons herbes de provence
1/2 lb zucchini, cut into 1/4 in half-moons
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/2 cup light cream
1 1/2 tablespoons cornstarch
kosher salt & freshly ground black pepper
2 plum tomatoes, seeded and chopped
2 tablespoons asiago cheese, grated
2 cups cooked white rice (optional)

Preparation

Place the onions, carrots, corn, broth, vinegar, and herbes de Provence in a slow cooker; cover and cook on LOW for 3 hours.
Stir in the zucchini and chickpeas; cover and cook about 45 minutes.
Meanwhile, in a small bowl, combine cream, cornstarch, about 1/4 teaspoon each salt and pepper; add to slow cooker and cook until thickened, about 15 minutes.
Serve, sprinkled with cheese, with rice, if desired.