Slow Cooker Chickpea and Veg Stew

Estimated read time 2 min read

This curried stew is a baby-friendly vegetarian meal that you and your family will love. With minimal prep time, you can have a healthy and delicious meal ready to serve. To change things up, serve this stew with rice or couscous, or even add some baked white fish. Freeze the leftovers in our Family Portion Set for a vegetable-filled meal on busy nights. 

If you don’t have a slow cooker, follow all the instructions as listed, but use a large pan on the hob instead of a slow cooker. Bring to the boil, then reduce the heat to a simmer for 1-2 hours, covered.

Prep Time: 10 minutes
Cook Time: 4/8 hours

Makes: 8 Adult Portions

1 tbsp olive oil
1 large onion, chopped
2 medium yellow potatoes, chopped
1 tbsp curry powder
1 tbsp fresh ginger, peeled and grated
3 cloves of garlic, minced
220ml low salt vegetable stock
2 x 400g tins chickpeas, drained and rinsed
1 green pepper, chopped
1 red pepper, chopped
1 head cauliflower, cut into bite-sized florets
400g tin chopped tomatoes
1/4 tsp freshly ground black pepper
Handful of baby spinach
400ml full fat coconut milk

1. Heat the oil in a frying pan over a medium heat. Add the onion and cook until translucent, about 5 minutes. Add the potatoes and cook for 5 minutes further.

2. Add in the curry powder, ginger and garlic and stir until well combined. Transfer to the slow cooker.   

3. Add in the stock, chickpeas, peppers, cauliflower and tomatoes to the slow cooker. Stir to combine. The liquid should come about halfway up the sides of the slow cooker. Cover and cook on a low setting for 8 hours or on a high setting for 4 hours. 

4. When the cooking is complete, stir in the spinach and coconut milk. Cover and allow the spinach to wilt, about 3 minutes. Serve with rice or couscous.

4. For a baby not able for texture, blend to the desired consistency. Add more of the stew’s liquid for a runnier purée. Or, serve vegetables as a finger food for your baby to self-feed. 

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