Slow Cooker Vegetarian Stew Recipe

Slow Cooker Vegetarian Stew Recipe

This fuss-free, chickpea and butternut squash stew is an easy vegetarian recipe and is an ideal for the slow cooker.

Prep time: 15 minutes

Cook time: 240 minutes

Servings: 4 people

Preparation

  1. Put the onion, butternut squash, peppers, beans and chickpeas in the dish a slow cooker.
  2. Pour over the chopped tomatoes then sprinkle with half the basil and season well.
  3. Stir well then set the slow cooker to low and cook for 4 hours, until the vegetables are soft and tender.
  4. Serve sprinkled with the remaining basil, the toasted pine nuts, a drizzle of olive oil and shavings of hard cheese, if you like.



Ingredients

  1. 1 onion, peeled and chopped
  2. 360g butternut squash, chopped into chunks
  3. 250g sweet mini peppers, seeded and halved
  4. 1 x 400g tin cannellini beans, drained and rinsed
  5. 1 x 400g tin chickpeas, drained and rinsed
  6. 1 x 400g tin chopped tomatoes
  7. 10-12 basil leaves, shredded
  8. 75g pine nuts, toasted
  9. 2 tbsp extra-virgin olive oil
  10. vegetarian hard cheese or Parmesan, shaved, to serve (optional)



Ingredients

  1. 1 onion, peeled and chopped
  2. 360g butternut squash, chopped into chunks
  3. 250g sweet mini peppers, seeded and halved
  4. 1 x 400g tin cannellini beans, drained and rinsed
  5. 1 x 400g tin chickpeas, drained and rinsed
  6. 1 x 400g tin chopped tomatoes
  7. 10-12 basil leaves, shredded
  8. 75g pine nuts, toasted
  9. 2 tbsp extra-virgin olive oil
  10. vegetarian hard cheese or Parmesan, shaved, to serve (optional)



Preparation

  1. Put the onion, butternut squash, peppers, beans and chickpeas in the dish a slow cooker.
  2. Pour over the chopped tomatoes then sprinkle with half the basil and season well.
  3. Stir well then set the slow cooker to low and cook for 4 hours, until the vegetables are soft and tender.
  4. Serve sprinkled with the remaining basil, the toasted pine nuts, a drizzle of olive oil and shavings of hard cheese, if you like.