Name: Slow Cooker Mediterranean Vegetable Stew
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tin Chickpeas (tinned); 3 peppers Mixed Peppers; 1 tin Tinned Tomatoes; 1.5 cloves Garlic; 1 tbsp Olive Oil; 1 medium Aubergine; 1 cube Vegetable Stock Cubes; 80g Black Olives; 1 tbsp Red Wine Vinegar; 2 leaves Bay Leaves; 1.5 tbsp Tomato Puree; 1 tsp Dried Oregano

227

kcal

Protein

22g

Carbs

11g

Fat

£0.94

Per Serving

⏱ Prep: 15 min 🍳 Cook: 300 min 🍽 Serves 4

🛒 Ingredients

Ingredient	Amount	Calories
Chickpeas (tinned)	1 tin	285.6 kcal
Mixed Peppers	3 peppers	78 kcal
Tinned Tomatoes	1 tin	72 kcal
Garlic	1.5 cloves	5.9 kcal
Olive Oil	1 tbsp	132.6 kcal
Aubergine	1 medium	75 kcal
Vegetable Stock Cubes	1 cube	22.1 kcal
Black Olives	80g	188 kcal
Red Wine Vinegar	1 tbsp	2.7 kcal
Bay Leaves	2 leaves	7 kcal
Tomato Puree	1.5 tbsp	24.6 kcal
Dried Oregano	1 tsp	13.3 kcal

👨‍🍳 Method

11. Place aubergine, peppers, chickpeas, tomatoes, olives and garlic in the slow cooker.\n2. Add tomato puree, stock, red wine vinegar, oregano and bay leaves.\n3. Cook on LOW for 5 hours or HIGH for 3 hours until vegetables are tender.\n4. Season with salt, pepper and a splash more red wine vinegar.\n5. Serve with couscous or crusty bread.

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