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Chickpea and Potato Stew
Recipe by:
bethany
Chick peas and potatoes are the foundation of this great winter warmer. When serving a boost of flavour is provided with the addition of pesto and sour cream.
Ready in 4 hours 15 minutes
Saved as a favourite by 3 cook(s)
Ingredients
Serves: 8
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- 1 bay leaf
- 2 (400g) tins chickpeas, drained
- 900g potatoes, cubed
- 2 litres vegetable stock
- 1 pinch salt and freshly ground black pepper, to taste
- 8 tablespoons ready made pesto
- 8 tablespoons sour cream or creme fraiche
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Preparation method
Prep: 15 minutes | Cook: 4 hours1.
Combine all ingredients except for the pesto and sour cream in a slow cooker. Cook on high for 3 to 4 hours or on low for 5 to 6 hours.
2.
Once finished cooking add salt and pepper to taste. Ladle soup into bowls then swirl pesto and sour cream into each bowl. Serve immediately.
Provided by: Allrecipes
Last updated:
14 Aug 2012
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