Mediterranean Vegetable & Chickpea Pot

Tick off some of your five a day with this vegan recipe perfect for the summer.

This dish can be enjoyed as a main meal or a side dish at your next BBQ. Filled with vibrant Mediterranean vegetables while the chickpeas bring a nuttiness, as well as a source of protein. The vegetables just need to be chopped and ingredients mixed up in the slow cooker, super easy!

I served mine up with a crusty baguette, which I bought part baked from the supermarket and popped in the oven 10 mins before serving (instead of having to faff around getting it on the day). But could also be enjoyed with some rice or add more potatoes, or just enjoy as is.

Mediterranean Vegetable & Chickpea Pot

Ingredients

Serves 4 (main meal)

• 400g passata

• 2 courgettes sliced into rounds

• 2 red peppers sliced

• 1 aubergine sliced into rounds

• 1 white onion sliced

• 1 large potato or several new potatoes chopped

• 1 can chickpeas drained

• 1 tbsp olive oil

• mixed herbs

Directions

1. Add all the ingredients to the slow cooker and season with salt and pepper, and mix it up

2. Cook for 6 hours