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Slow-cooker vegetarian stew recipe

Slow-cooker vegetarian stew recipe

445 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.

See more Slow-cooker recipes

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