Vegetable Farro Stew with Figs and Pine Nuts

I recently bought a slow cooker (any vegetarian favorite recipes please send my way) so I found this recipe here. This recipe is forgiving if you want to sub veggies you have (I threw in watermelon radishes) or omit things (don't like raisins and they didn't have fennel at the grocery store). With the artichoke it makes it seem fancier than it is. Would be delicious with some crusty garlic bread on the side. Use fresh herbs if you have them, but dried is fine too. 

Prep time: 20 minutes

Total time: 6 hrs 20 minutes

Servings: 6-8

INGREDIENTS

• 1 tsp rosemary
• 1 tsp oregano
• Leaves of 5 thyme sprigs
• 1/2 tsp fennel (if you can't find fresh fennel)
• 2 small artichokes, cut in half then scoop out the hairy flesh inside
• 1 cup farro
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 - 1 1/2 cups tomato sauce
• 1 tsp tomato paste
• splash of white wine to wash out the tomato sauce jar
• 1/2 cup water
• 1 tsp kosher salt, plus more for seasoning
• 1 teaspoon crushed red pepper
• 2 heads of garlic, 1/4 inch cut off the tops (I only had frozen Trader Joes garlic cubes so I threw in 5)
• 1 lemon, ends cut off and discarded, sliced 1/8 inch thick
• 1/2 red bell pepper, sliced 1/3 inch thick
• 1/2 yellow bell pepper, sliced 1/3 inch thick
• 1 medium onion, quartered
• 1 large Japanese or regular eggplant, cut into 1" chunks
• 1 cup figs (you can use dried Black Mission figs  but I used frozen green figs from Trader Joes that I thawed)
• 1 fennel bulb, trimmed and cut into 6 wedges (or substitute 1/2 tsp fennel seeds)
• 10 oz cherry tomatoes, halved
• 1 small green zucchini, cut into 2-inch pieces
• 1 small yellow squash, cut into 2-inch pieces
• 6 ounces kale, stemmed and leaves quartered
• Toasted pine nuts, freshly grated Parmigiano-Reggiano for garnish

What To Do

1. Depending on time frame - I cut all veggies from step 1 up in the morning and put in a large bowl in the fridge. Then around noon I put them in the crockpot.

2. Turn a 6 quart slow cooker to high and set the timer for 6 hours. Add the artichokes and the next 17 ingredients, up to and including the cherry tomatoes, then add the herb bundle; spread the ingredients in even layers. Cover the slow cooker and cook for 4 hours.

3. Stir the stew gently and add the zucchini, yellow squash and kale, stirring to submerge them in the liquid. Cover and cook for 2 hours longer.

4. Season the farro stew with salt and serve with the garnishes at the table.