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Thursday, 26 March 2020

Vegetarian Stew : Slow Cooker Recipe

" A slow cooker is the pinnacle of low-maintenance cooking. Place the ingredients inside, turn it on, and let it cook. Your only thought is how delicious that meal is going to taste. But some slow cookers have features which make them better suited to your specific needs than other models. To be happy with your purchase, you'll want those needs met. 

The best slow cookers offer a consistent temperature through many hours of cooking. The warm setting must keep your food warm without letting it continue to cook. You'll want a capacity that can accommodate your family's needs, a removable inner pot that is easy to clean, and durable construction that will allow many long years of use. 

Some slow cookers have programmable features that might be of interest. If you'd like a more in-depth look at these appliances, continue reading here

Now ... if you are 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 ...

Serves Four
1 onion, peeled and chopped
360g butternut squash, chopped into small 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)
2 teaspoons chilli flakes (optional)
seasoning as required to serve

1. Put the onion, butternut squash, peppers, beans and chickpeas into the dish of the slow cooker.
2. Pour over the chopped tomatoes then sprinkle with half the basil, (the optional) chilli flakes 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, add more seasoning to taste if required and shavings of hard cheese, if you like.

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.

Nutrition Per Serving
Carbohydrate 35.6g Protein 14.5g Fat 21g Fibre 9.4g
From an original idea here 

Some readers may also be interested in seeing this slow cooker Chicken Casserole recipe here 

Dear reader, this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, music and recipes! However, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


DVArtist said...

Hmmm looks really good.

JFM said...

Hubby said it looked tasty if I would just add one more ingredient...beef.
He is always joking around. I do believe that this is why I love him so much.

It's a great recipe and one I will try without the beef ❤

Tom said...

...I love meat, but this looks like something to try.

Haddock said...

Can I use anything else instead of chickpeas?

eileeninmd said...


I love most veggies and I would love to try this recipe in my slow cooker. My hubby is a meat lover would need some kind of meat added. Thanks for sharing. Hope your day is great!

Jo said...

I love my slow cooker. We may have a slow cooker meal tomorrow, so convenient and once it's all prepared in the morning there's nothing left to do except dish up and enjoy.

Megy Maia said...

Parece um prato bem apetecível.
A experimentar.
Um beijinho frequinho.
Megy Maia🌈

Lowcarb team member said...

Haddock said...
Can I use anything else instead of chickpeas?

Hello there and thanks for your comment and question.
Yes, in this recipe any combination of beans or pulses would also work well, depending on your individual taste.
For example, broad beans (fava beans) kidney beans, butter beans (Lima beans), haricots, cannellini beans, flageolet beans, pinto beans and borlotti beans.

Hope these suggestions help, and happy cooking.

All the best Jan

Lowcarb team member said...

Megy Maia said...
Parece um prato bem apetecível.
A experimentar.
Um beijinho frequinho.
Megy Maia🌈

Google translate:
Sounds like a very nice dish.
Trying it out.
A little little kiss.
Megy Maia

Elephant's Child said...

When the weather gets a bit cooler (and when chickpeas, beans, pulses are available again) I will make something very similar.

Valerie-Jael said...

This looks great! Valerie

Christine said...

looks delicious, I use my slow cooker occasionally.

Mary Kirkland said...

I just made a roast and vegetables in my slow cooker the other night for dinenr.

Sue said...

Ooh I love my slow cooker, it comes out every Winter (then goes away again when the weather warms up) Take care and stay safe, Sue xx

carol l mckenna said...

My kind of cooking and my kind of 'dish.' ~ Thanks ^_^

Stay Calm and Be Well,
A ShutterBug Explores,
aka (A Creative Harbor)

Anne (cornucopia) said...

This looks delicious. Slow cookers are very handy, and do all of the work for you. :-)

My name is Erika. said...

This looks delicious!

Karen @ Beatrice Euphemie said...

This looks so good and I think I have all the ingredients already, too! Thanks for sharing - comfort stew is so important these days. x Karen

Gloria Baker said...

looks delicious !!

peppylady (Dora) said...

Oh I love chick peas

Bleubeard and Elizabeth said...

Yum. I only wish it wasn't a little late in the year for butternut squash. I haven't seen any since early February.

Anonymous said...

Thanks for the recipe, that stew sure looks good!

Shari Burke said...

Sounds great! I love my slow cooker!

Thickethouse.wordpress said...

Always interested in vegetarian recipes for my son who has been vegetarian for twenty years now.....

baili said...

slow cooker sound like it works according to older ways dear Jan
i have seen my grandma ,mom and mom in law cooking some dishes exactly same way

this recipe seems appealing
hope all is well at your side my friend
stay well and safe ,keep taking good care

CJ Kennedy said...

I love using a slowcooker. Dump and go.

bill said...

Looks delicious. Slow cookers are the best.

sandy said...

Lot of good ingredients to make this a warm comfy meal especially during these times. Hope u are all well and good and stay that way.

CraveCute said...

A perfect recipe for this time of year when it's still cool and damp. I've been putting turmeric powder in everything I can think of to help our immune systems! Take care and be well! ~ Diane

Kay said...

This looks wonderful. I still haven't invested in a slow cooker. I'm going to have to get with the times.

Martha said...

So delicious! And so much goodness in this!

DeniseinVA said...

I love cooking with my slow cooker and I will be very happy to add this to my list of such recipes. Thanks Jan!

Carla from The River said...

I enjoy my slow cooker. Thank you for the recipes.

Sumer Madaan said...

Looks very delicious.

Ygraine said...

This is absolutely perfect for me!
As you know, I am trying to incorporate as many vegetarian dishes as I can find into my diet. I would like to become totally vegetarian someday...although I still find it difficult to give up meat altogether.😕
This delicious looking recipe is a great help...thank you so much!😊😊

Have a fabulous weekend...and stay safe...

Hugs xxx

Barb said...

This sounds delicious. I pinned it. Thank you. Stay safe and well.

Snowbird said...

That sounds fantastic, and so easy to veganise!

Miss Val's Creations said...

Yummy! Being a vegetarian, I have never owned a slow cooker. This recipe makes me want to go out and buy one.

Phil Slade said...

We bought a new cast iron slow cooker from Tesco at £45. Big enough to cook bol sauce for 5 kids, 2 hours in the oven, and still enough left over for our own lasagne. Made a brill lamb stew this week - shoulder, chunky carrots, chunky leeks, beans, peas and good old spuds, Greek herbs. Memorable.

The old one is rather black from burnt on carbon and years of misuse and tasty grub but we keep it for old times sake.