A vegetable and chickpea stew with sweet squash, mellow potatoes, and sharp green olives. The vegetable quantities are rough suggestions -- you can vary the quantities as you like.
Dice the onion into 1/2" (12 mm) pieces. Put them in a bowl.
Cut the carrots into bite size pieces. Put them in a new bowl.
Peel the potatoes if you like. Cut them into bite size pieces. Add them to the carrot bowl.
Peel the squash and cut it into bite size pieces. Put the pieces in a bowl.
Mince the garlic and put into a small bowl.
Dice the tomatoes and put into a bowl. Add the Dijon mustard and chickpeas.
Pit the green olives, and cut into large pieces (1/3 to 1/2 of an olive). Put in a bowl and set aside.
Place a large Dutch oven or stock pot over medium heat.
Add about a tablespoon (or more) of olive oil, then add the onion. Cook the onion until it is clear and soft.
Add the garlic and cook for 30 seconds.
Add the wine, stir, and cook for a few minutes.
Add the carrots, potatoes, and salt. Cook for a few minutes, stirring frequently.
Add squash, rosemary, and thyme.
Add water to cover the vegetables. Cover the pot and cook until vegetables are almost tender.
Add tomatoes, chickpeas, and mustard.
When vegetables are tender, add the green olives, stir gently. Allow the green olives to heat through, and then serve.
The use of bowls to hold the prepped vegetables is optional, but helps with organization. You have a few minutes between each vegetable addition, so it might be possible to cut one vegetable as the previous ones are cooking, i.e., prep the carrots and potatoes while the onion cooks.
Inspired by Provençal Beef Stew in The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World , by Lynn Alley (Ten Speed Press, 2003)