This light, summer-ready stew requires minimal prep. If you want to make it vegan, then swap the pesto for a cheese-free variety and check labels to make sure both the wine and the stock are suitable for vegans.
Let the slow cooker do the hard work with this vibrant vegetable stew. Hearty chickpeas, leeks, new potatoes and Swiss chard are slowly simmered in vegetable stock, before being topped with fresh pesto and mint. Best enjoyed al fresco (if the British weather allows!)
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
6 hrs 25 mins
Total Time:
6 hrs 35 mins
Cal/Serv:
464
Ingredients
300ml
dry white wine
2
x 400g tins chickpeas, drained and rinsed
600ml
hot vegetable stock
500g
new potatoes, larger ones halved
1
leek, finely sliced
175g
Swiss chard, roughly chopped
150g
peas, defrosted if frozen
150g
fresh basil pesto
Small handful mint, leaves picked and roughly chopped
Directions
Step 1In a small pan, bubble the wine over medium-high heat to reduce by 2/3. Pour into the bowl of a slow cooker and add the chickpeas, stock, potatoes and some seasoning. Cover and cook on low for 6hr.
Step 2Add the leek, stir, re-cover and cook for 15min.
Step 3 Stir in the Swiss chard and peas, re-cover and cook for a further 5min.
Step 4Remove from heat, stir pesto and mint into the stew, check seasoning and serve.
Per serving:
Calories: 464
Protein: 15g
Tota fat: 18g
Saturates: 4g
Carbs: 40g
Total sugars: 4g
Fibre: 13g
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