Vegetarian Stew

A fuss free veggie recipe


  • 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)


  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.

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