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Monday, June 16 2014

ingredients

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

directions

Place onions, carrots, corn, broth, vinegar and 1-1/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.

Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.

Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.

nutrition information

Per Serving: cal. (kcal) 311, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 48, fiber (g) 9, pro. (g) 11, sodium (mg) 681, Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 08:38 am | Permalink | 0 Comments | Email

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