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This light stew is perfect for a summertime meal. If you want to make it vegan, then swap the pesto for a cheese-free variety and check labels to make sure both the wine and the stock are suitable for vegans.
Let the slow cooker do the hard work with this vegetable stew. Chickpeas and Swiss chard are cooked in stock and mixed with basil pesto.
dry white wine
x 400g tins chickpeas, drained and rinsed
hot vegetable stock
new potatoes, larger ones halved
leek, finely sliced
Swiss chard, roughly chopped
peas, defrosted if frozen
fresh basil pesto
Small handful mint, leaves picked and roughly chopped
Slow Cooker Summer Vegetable Stew – Good Housekeeping
