Chickpea and Potato Stew


6 people made this

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.


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 (1)


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

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