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Slow-cooker vegetarian stew recipe
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If you're looking for a fuss-free, easy vegetarian recipe, then this slow-cooker chickpea and butternut squash stew is ideal. To offset the delicate flavours of the slow-cooker vegetable stew, it's served with fresh basil, shavings of vegetarian cheese and creamy pine nuts. See method
Ingredients
- 1 onion, peeled and chopped
- 360g butternut squash, chopped into chunks
- 250g sweet mini peppers, seeded and halved
- 400g tin cannellini beans, drained and rinsed
- 400g tin chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 10-12 basil leaves, shredded
- 75g pine nuts, toasted
- 2 tbsp extra-virgin olive oil
- vegetarian hard cheese or Parmesan, shaved, to serve (optional)
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
1600kj
383kcal
19%
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Fat
21g
30%
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Saturates
2g
10%
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Sugars
14g
16%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 35.6g
Protein 14.5g
Fibre 9.4g
Method
- Put the onion, butternut squash, peppers, beans and chickpeas in the dish a slow-cooker.
- Pour over the chopped tomatoes then sprinkle with half the basil and season well. Stir well then set the slow-cooker to low and cook for 4 hrs, until the vegetables are soft and tender.
- Serve sprinkled with the remaining basil, the toasted pine nuts, a drizzle of olive oil and shavings of hard cheese, if you like.
Tip: Cooking pulses for a long time helps to make them more digestible and gives them a lovely creaminess – in this dish, any combination of beans or pulses would also work well.
Freezing and defrosting guidelines
Once the cooked dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1 month. To serve, defrost overnight before reheating thoroughly.
See more Slow-cooker recipes