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Slow cooker vegetarian stew recipe

Slow cooker vegetarian stew recipe

414 ratings

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

  • Serves 4
  • 15 mins to prepare and 4 hrs to cook
  • 383 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 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

  • Energy

  • Fat

    21g 30%
  • Saturates

    2g 10%
  • Sugars

    14g 16%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 35.6g Protein 14.5g Fibre 9.4g


  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. Stir well then set the slow cooker to low and cook for 4 hrs, until the vegetables are soft and tender.
  3. 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.

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