Even the most resistant of us have to concede that summer is now over. There are positives to this, as there’s now an excuse for some warming comfort food.
This vegetable casserole uses seasonal ingredients. There are lots of glorious root vegetables, plus seasonal colour with pumpkin (carving leftovers maybe?) and butternut squash. The recipe is stuffed with vitamins, minerals and fibre. Carnivores can always add a few rashers of fried bacon for a different flavour.
This recipe can be left unattended in a slow cooker for up to six hours. If (like most of us) you are out of the house for longer than that during the week, either attach a timer to the cooker or make this at the weekend. Alternatively cook this in a conventional oven for a couple of hours.
Make as much as you like, because it will freeze for future home-made ready meals.
There’s no need for precise quantities, use as much as will fit into your casserole dish. Feel free to vary the vegetables. All veg except the carrot should be peeled and chopped, carrot just needs slicing.
Butternut squash – remove seeds
Garlic – peeled and crushed. 2 or 3 cloves are usually plenty.
1 tin chickpeas, drained
Salt and pepper
Fresh parsley and fresh coriander – chopped finely
Vegetable stock – from a cube or sauce pot
yum - bring on the random veg! Also good to have a slow cooker recipe with a workaround for a real working day length.
This was very easy and is versatile for whatever vegetables you have in. I added some chilli and crème fraiche, makes it much tastier.
I never waste pumpkin - just peel and cut up the flesh into cubes, then freeze. You can use it in soups, stews like this recipe, curries and even cakes. Don't waste your pumpkins!!
chuck it in and see what happens - my kind of cooking too! I hope all those carved pumpkins get used in this, otherwise the waste must be shocking.
This sounds incredibly easy and idiot-proof -perfect for me! Personally, I would exchange the chickpeas for red lentils in order to thicken the stew, and add a bit of curry powder.