Slow Cooker Vegetable & Chickpea Summer Stew

This easy slow cooker vegetable & chickpea summer stew is a hearty, nutritious meal packed with fresh veggies and warm spices. Perfect for a light yet satisfying dinner, it’s a fuss-free dish that lets your slow cooker do all the work. Serve with crusty bread and a dollop of pesto for extra flavor!

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Recipe Ingredients

  • 3 courgettes/zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 aubergine/eggplant, chopped
  • 1 red pepper, deseeded and chopped
  • 2 large baking potatoes, chopped
  • 4 cloves garlic, crushed
  • 1 x 400g (14oz) tin chickpeas, with liquid
  • 1 x 400g (14oz) tin chopped tomatoes
  • 2 tbsp olive oil
  • 1 tsp red pesto
  • 1 tsp dried parsley
  • 1 tsp ground coriander
  • Sea salt and freshly ground black pepper

To Serve

  • A handful of fresh coriander/cilantro leaves, chopped
  • 4 tbsp red pesto
  • Crusty bread

How To Make Slow Cooker Vegetable & Chickpea Summer Stew

  1. Prepare the ingredients: Place the courgettes, carrots, onion, aubergine, red pepper, potatoes, and garlic into the slow cooker.
  2. Add liquids and seasoning: Pour in the chickpeas (with their liquid) and chopped tomatoes. Drizzle with olive oil, then stir in the red pesto, dried parsley, and ground coriander. Season with salt and black pepper.
  3. Cook the stew: Cover and cook on low for 7–8 hours, or until the potatoes are tender.
  4. Serve: Garnish with fresh coriander, add a dollop of red pesto, and serve with crusty bread on the side.

Recipe Tips

  • Chop veggies evenly: Cut all the vegetables into similar-sized pieces to ensure they cook evenly and soften simultaneously.
  • Don’t skip the chickpea liquid: The liquid from the chickpea tin adds extra flavor and helps create a rich, hearty stew.
  • Season well: Taste the stew before serving and adjust the seasoning. A little extra salt or black pepper can make a big difference!
  • Use waxy potatoes for better texture: If you prefer firmer potatoes that don’t fall apart, use waxy potatoes like Yukon Golds instead of floury ones.
  • Let it sit before serving: Let the stew rest for 10 minutes after cooking to allow the flavors to blend and deepen.

Recipe FAQs and Variations

Can I Make This Stew Without a Slow Cooker?

Yes! Cook it in a large pot on the stove over low heat for about 1.5–2 hours, stirring occasionally, until the vegetables are tender.

Can I use dried chickpeas instead of canned ones?

Yes, but you’ll need to soak them overnight and cook them separately until soft before adding them to the stew.

How can I make this stew thicker?

Mash some of the potatoes with a fork before serving, or let the stew cook uncovered for the last 30 minutes to reduce the liquid.

What other vegetables can I use?

Swap in butternut squash, sweet potatoes, green beans, or spinach for extra variety and flavor.

How can I add more protein?

Stir in cooked chicken, tofu, or an extra can of chickpeas for a heartier meal.

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Slow Cooker Vegetable & Chickpea Summer Stew

Recipe by Shili MohamedCourse: , DinnerCuisine: , MediterraneanDifficulty: , Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

8

hours 
Calories

425.8

kcal

This easy slow cooker vegetable & chickpea summer stew is a hearty, nutritious meal packed with fresh veggies and warm spices. Perfect for a light yet satisfying dinner, it’s a fuss-free dish that lets your slow cooker do all the work. Serve with crusty bread and a dollop of pesto for extra flavor!

Ingredients

  • 3 courgettes/zucchini, chopped

  • 2 carrots, chopped

  • 1 onion, chopped

  • 1 aubergine/eggplant, chopped

  • 1 red pepper, deseeded and chopped

  • 2 large baking potatoes, chopped

  • 4 cloves garlic, crushed

  • 1 x 400g (14oz) tin chickpeas, with liquid

  • 1 x 400g (14oz) tin chopped tomatoes

  • 2 tbsp olive oil

  • 1 tsp red pesto

  • 1 tsp dried parsley

  • 1 tsp ground coriander

  • Sea salt and freshly ground black pepper

  • To Serve
  • A handful of fresh coriander/cilantro leaves, chopped

  • 4 tbsp red pesto

  • Crusty bread

Directions

  • Prepare the ingredients: Place the courgettes, carrots, onion, aubergine, red pepper, potatoes, and garlic into the slow cooker.
  • Add liquids and seasoning: Pour in the chickpeas (with their liquid) and chopped tomatoes. Drizzle with olive oil, then stir in the red pesto, dried parsley, and ground coriander. Season with salt and black pepper.
  • Cook the stew: Cover and cook on low for 7–8 hours, or until the potatoes are tender.
  • Serve: Garnish with fresh coriander, add a dollop of red pesto, and serve with crusty bread on the side.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories425.8
  • % Daily Value *
  • Total Fat 18.9g 30%
    • Saturated Fat 3.3g 17%
  • Cholesterol 1.2mg 1%
  • Sodium 235.5mg 10%
  • Total Carbohydrate 52g 18%
    • Dietary Fiber 11.1g 45%
    • Sugars 14.2g
  • Protein 9.8g 20%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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