All of the autumnal colours in a filling, tasty, healthy stew. Serve with hunks of crusty bread, good wine and good company. This autumn slow cooker stew is extra easy to make, just chuck everything in and leave for a few hours. My kinda cooking.
Serves 4 ish (or 2 with some packed lunches for the freezer)
2 cans of chopped tomatoes
1 can of chickpeas
1 red bell pepper
1 butternut squash
A couple of big handfuls of red lentils
A tablespoon of chia seeds
A clove or 2 of garlic
A veg stock cube
How to make it:
Tip the cans of tomatoes into the slow cooker. Drain the chickpeas and chuck the whole can in too.
Cut up the pepper into chunks and add to the slow cooker. Peel the butternut squash, de-seed and chop into big chunks. Fling this in too.
Chop your garlic cloves, and add the lentils, chia and garlic into the cooker. Give everything a big stir. Put the stock cube in one of the empty cans and fill with hot water to dissolve. Pour in with everything else. Careful of your hands (wrap a cloth round the tin, or just make it in a plastic jug).
Sprinkle with paprika (I put a very very heaped teaspoon in, Vesuvius size. I love paprika) and cinnamon (I used half a level teaspoon). Use as much as you want. Stir it all together. Don’t splash tomato on your jumper.
Cook on low for 6-8 hrs, or high for 4-5 hours. Stir every now and then to stop the lentils sticking.
Pile into big, chunky bowls and inhale the lovely smell, then inhale the food. Yum yum yum.
Meat free, dairy free, skill free. Awesome.
P.s. Sultanas would probably (definitely) be good too. And smoky paprika. Feel free to add meat at the beginning or sprinkle with cheese at the end. S’all good. 🙂