Ingredients

• 2 tablespoons olive oil
• 3 shallots minced
• 3 large carrots cut into half moons
• 2 garlic cloves minced
• 1 large fennel bulb stalks discarded, diced
• 1 pound small red potatoes quartered
• 1 red bell pepper seeded and diced
• 1 15.5- ounce can artichoke hearts drained, rinsed and quartered
• 1 14.5- ounce can of diced tomatoes with juice
• 1 15.5- ounce can of chickpeas drained and rinsed
• ⅓ cup dry white wine
• 1-½ cups vegetable stock
• 1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
• 1 teaspoon minced fresh oregano leaves or ¼ teaspoon dried
• 1 bay leaf
• salt and pepper to taste