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 stew, it’s served with fresh basil, shavings of vegetarian cheese and creamy pine nuts.
- 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 hours, 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