This vegie-packed stew with basil pesto is cooked low and slow in the slow cooker for full flavour and tender chickpeas. Verjuice adds an extra tangy flavour that you just can’t miss.
Looking for more vegetarian slow cooker meals?
Ingredients
Method
1.
Place onion, garlic, potato, sweet potato, capsicum, chickpeas, stock, verjuice and ⅓ cup of the pesto in a 4.5-litre (18-cup) slow cooker; stir to combine. Cook, covered, on low, for 8 hours.
2.
Stir in spinach; cook, covered, on high, for 5 minutes or until spinach wilts. Season to taste.
3.
Serve stew topped with crème fraîche and remaining pesto.
Accompany with crusty bread to mop up the juices.
Not suitable to freeze.
Note
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