Creamy Summer Vegetable Stew

• 8 ounces frozen pearl onions
• 2 cups baby carrots, halved lengthwise
• 1 1/2 cups frozen corn
• 1/2 cup vegetable broth
• 2 tablespoons red wine vinegar
• 2 teaspoons herbes de provence
• 1/2 lb zucchini, cut into 1/4 in half-moons
• 1 (15 1/2 ounce) can chickpeas, drained and rinsed
• 1/2 cup light cream
• 1 1/2 tablespoons cornstarch
• kosher salt & freshly ground black pepper
• 2 plum tomatoes, seeded and chopped
• 2 tablespoons asiago cheese, grated
• 2 cups cooked white rice (optional)

1. Place the onions, carrots, corn, broth, vinegar, and herbes de Provence in a slow cooker; cover and cook on LOW for 3 hours.
2. Stir in the zucchini and chickpeas; cover and cook about 45 minutes.
3. Meanwhile, in a small bowl, combine cream, cornstarch, about 1/4 teaspoon each salt and pepper; add to slow cooker and cook until thickened, about 15 minutes.
4. Serve, sprinkled with cheese, with rice, if desired.

onions, baby carrots, frozen corn, vegetable broth, red wine vinegar, zucchini, chickpeas, light cream, cornstarch, kosher salt, tomatoes, asiago cheese, white rice

Taken from www.food.com/recipe/creamy-summer-vegetable-stew-436207 (may not work)