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Slow-cooker vegetarian stew recipe

452 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

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

Energy
1600kj
383kcal 19%
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

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