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Chickpea and Mushroom Stew

Slow Cooker

This is based on a recipe found on and is cheap, healthy, filling and easy to make. Ideal for taking to work in a food flask and serving with a crusty roll.




4.5 hours

6 servings @ 220 calories


  • 250g dried chickpeas soaked overnight (or 2 drained cans)

  • 5 carrots

  • 2 celery sticks

  • 2 onions

  • Pack of button mushrooms

  • 1 can chopped tomatoes

  • 2 tbsp tomato puree

  • 1 vegetable stock cube

  • 3 cloves of garlic

  • 1 tbsp olive oil

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 tsp chilli powder

  • 0.5 tsp salt

  • 0.5 tsp black pepper

If you have got any other root vegetables, peppers etc which need using up, just add them in.


  1. Chop the onions finely

  2. Heat the olive oil in a pan and gently fry the onions, garlic and spices for a few minutes until softened

  3. Chop the carrots and celery

  4. Slice the mushrooms

  5. Mix the stock cube and tomato puree in 600ml of boiling water

  6. Add all ingredients to the slow cooker and mix well

  7. Cook on HIGH for four to five hours or LOW for six to eight hours

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