Preparation time is 10minutes
Cook time is 3hours 35minutes
Total time is 3hours 45minutes
Serve is for 4 people
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 700grams traditional pasta sauce
- 500grams pumpkin cubes
- 420grams canned Woolworths no-added-salt chickpeas, rinsed, drained
- 500grams potato gnocchi
- 1/2 bunch kale, leaves picked, roughly chopped
- 1/4teaspoons dried chilli flakes
- 1/4 bunch basil, leaves picked
Description
Skip the meat not the flavour with this slow-cooked vegetarian stew recipe. You’ll love the hearty combo of gnocchi, tomatoes, chickpeas, pumpkin and kale.
Method
Step 1 of 2
Place pasta sauce in a 5.5L slow cooker and add pumpkin, chickpeas and 2 cups water, then stir to combine. Cover with lid and cook on high for 3 hours or until pumpkin is almost tender. Add gnocchi and gently stir to combine. Cook, covered with lid, for a further 30 minutes or until gnocchi is tender.
Step 2 of 2
Gently fold kale through tomato mixture (see Tip). Cover with lid and cook for a further 2 minutes or until wilted. Spoon mixture among bowls. Serve scattered with chilli and basil, and seasoned with pepper.
Instruction tip
Tip:Rather than folding through the kale, try making kale chips to serve with the stew. To make, place leaves on a large baking tray lined with baking paper. Spray with oil and massage leaves. Season with pepper. Bake in a preheated 210°C/190°C fan-forced oven for 10 minutes or until kale is light golden and crispy. Cool for 5 minutes.
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