Slow-cooker vegetarian stew recipe
Created by The Tesco Recipes team
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
- Vegetarian
- Healthy
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)
Each serving contains
- Energy
- 1600kJ 383.0kcal
- Fat
- 21g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 14g
of the Reference intake
Carbohydrate 35.6gProtein 14.5gFibre 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.
- See more Slow-cooker recipes
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.
