Preparation time is 15minutes
Cook time is 4hours 10minutes
Total time is 4hours 25minutes
Serve is for 4 people
Estimated cost per serve is 7.11 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 celery stalks, trimmed, roughly chopped
- 2 carrots, roughly chopped
- 3 cloves garlic, crushed
- 1/2teaspoons fennel seeds
- 2tablespoons tomato paste
- 800grams ciced Italian tomatoes no added salt
- 840grams canned no-added-salt chickpeas, rinsed, drained
- 1 1/2 cups vegetable stock
- 1/3 cup basil pesto
- 40grams parmesan, finely grated
- 1/2 sourdough loaf, thickly sliced (to serve)
Description
Fill the house with the aromas of flavourful chickpea stew. Topped with pesto and parmesan the whole family will love this hearty slow cooker recipe.
Method
Step 1 of 3
Heat oil in a large, deep frying pan over medium-high heat. Cook onion, celery and carrot for 5 minutes, stirring occasionally, or until vegetables start to soften. Add garlic, fennel and paste, then cook for 1 minute, stirring, or until fragrant. Transfer mixture to the bowl of a 5.5-litre slow cooker (see Tip).
Step 2 of 3
Add tomatoes, chickpeas and stock, cover with lid and cook on high for 4 hours or until vegetables are tender. Season.
Step 3 of 3
Top stew with pesto and parmesan, and serve with bread.
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