Here's a quick crock pot recipe! I got it from the cookbook Fresh From the Vegetarian Slow Cooker. The original title of the recipe is "Crock Pot Mediterranean Vegetable Stew." My version of it is a "throw it all in the crock pot and turn it on" type recipe, which is why I like it. I feel that if you're going to use the crock pot, why would you want to saute and do prepping before the food gets thrown in? I don't have time...anyways, this recipe I modified and made it quicker. I omitted some things as well. For example; it called for a fennel bulb, but those can be expensive...even though they are delicious! So, here's my version...
Jamie's Crock Pot Vegetable Stew
You can access a printable version of this recipe HERE.
3 medium garlic cloves, minced
1 large carrot, chopped
1 small onion, chopped
1 pound white potato, chopped (that's about 3 medium potatoes)
1 small green pepper, chopped
1 - 14.5 ounce canned diced tomatoes, undrained OR 1 1/2 cups tomato sauce
1 - 15.5 ounce canned chick peas, drained and rinsed
2 cups vegetable broth
1/2 teaspoon oregano
salt and pepper to taste
Throw it all in the crock pot and set crock pot for 6 to 8 hours. Done!
We like to throw some pasta in, too. I might use ditalini or some type of pasta that size. I'll measure a cup of dry pasta and cook and drain it. Then when stew is done, I throw it in. But the pasta is definitely not necessary!