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Vegetable Dill Stew
Slow Cooker Vegan Meal
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4
Ingredients
- 4 tablespoons olive oil
- 2 medium onions cut in chunks
- 3 garlic cloves minced
- 1 red pepper cut in chunks
- 1 fennel bulb cut in slices
- 3 carrots peeled and cut in rounds
- 3 stalks of celery diced
- 1 pound of button mushrooms cleaned and quartered
- 8-10 small red potatoes quartered
- 2 cups of vegetable broth
- 1 can chickpeas rinsed
- 1 tablespoon dried dill weed fronds
- 1 teaspoon dried thyme
- 2 tablespoons cider vinegar
- pepper and salt to taste I didn't add either
Instructions
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Heat the oil in a skillet and sauté the vegetables until slightly browned. I did each vegetable (except the potatoes) one after the other in the skillet, then poured them into the slow cooker.
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Add the potatoes, chickpeas, spices and vinegar. Stir to combine.
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Cook on low for 6-8 hours.