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Chickpea & Vegetable Stew

Nice and easy, a handy way of using any vegetables lurking in the fridge, can be made as vegetarian or vegan by changing the stock.


  • 400g Cooked Chickpeas (I cooked these from 200g of dried but tinned would work too)

  • 4 Medium Potatoes

  • 1 Medium Onion

  • 4 Medium Carrots

  • 4 Medium Tomatoes (half a can would probably work too)

  • 1 Red Pepper

  • 1 Chicken Stock Pot (or vegetable)

  • 2 Tbsp Olive Oil

  • 3 Sprigs of Fresh Rosemary (or 1 Tsp dried)

  • 1/2 Pint Boiling Water

  • Salt & Pepper to season


  1. Peel and chop the carrots, potatoes and onion

  2. Chop the tomatoes, pepper and rosemary

  3. Dissolve the stock in the water

  4. Add everything to the slow cooker

  5. Cook on LOW for 8 hours

  6. Season to taste

  7. Serve with crusty bread

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