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

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• Slow Cooker Vegan Chilli Non Carne
• Slow Cooker Two-Cheese Macaroni
• Slow Cooker Tomato And Basil Barley Risotto