Chickpea and Potato Stew

    4 hours 15 minutes

    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.

    8 people made this

    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

    Preparation:15min  ›  Cook:4hours  ›  Ready in:4hours15min 

    1. 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.

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    Reviews in English (2)


    Great recipe......maybe a little too much liquid though. Instead of the pesto and sour cream at the end, I made a paste with plain flour and almond milk to stir through, which thickened nicely. My partner, who is not a great fan of "meatless" meals, really enjoyed this dish and scraped his plate clean!!!  -  14 Jul 2013


    we found this soup was so strong with garlic that you could taste nothing else.  -  17 Mar 2013  (Review from Allrecipes UK & Ireland)