Mediterranean Vegetable Stew - cooking recipe

Ingredients

2 tablespoons olive oil
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 potato, quartered
1 small red bell pepper, seeded and cut into 1-inch pieces
1 (9 ounce) package frozen artichoke hearts, thawed
1 (14 1/2 ounce) can diced tomatoes, drained
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/3 cup dry white wine
1 1/2 cups vegetable stock
1 teaspoon fresh thyme, minced (or 1/4 tsp. dried)
1 teaspoon fresh oregano leaves, minced (or 1/4 tsp. dried)
1 large bay leaf
salt & freshly ground black pepper

Preparation

Heat the oil in a medium skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 10 minutes.
Transfer the cooked vegetable mixture to a 4-6 quart slow cooker. 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.
NOTE: if using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.