Creamy Summer Vegetable Stew

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 can (15.5 ounces) 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, not included in nutrition information)

1. Place onions, carrots, corn, broth, vinegar and 11/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.

2. 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.

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

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.