Slow Cooker Vegetarian Stew

Ingredients

• 1 onion, peeled and chopped
• 360g butternut squash, chopped into chunks
• 250g sweet mini peppers, seeded and halved
• 1 x 400g tin cannellini beans, drained and rinsed
• 1 x 400g tin chickpeas, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 10-12 basil leaves, shredded
• 75g pine nuts, toasted
• 2 tablespoons extra-virgin olive oil
• vegetarian hard cheese or parmesan, shaved, to serve (optional)

Preparation

1. put the onion, butternut squash, peppers, beans and chickpeas in the dish a slow-cooker.
2. pour over the chopped tomatoes then sprinkle with half the basil and season well. stir well then set the slow-cooker to low and cook for 4 hrs, until the vegetables are soft and tender.
3. serve sprinkled with the remaining basil, the toasted pine nuts, a drizzle of olive oil and shavings of hard cheese, if you like.