Slow-cooker chickpea stew
Enjoy the depth of flavour that comes with slow-cooking our chickpea stew. Serve with couscous for a healthy, low-fat, high-fibre dinner
Slow-cooker potato gratin
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- 25g butter
- 1 garlic clovecrushed or finely grated
- 1kg Maris Piper potatoescut into ¼cm-thick slices
- 300ml double cream
- 200ml whole milk
- 50g parmesangrated
- small handful of parsleyfinely chopped
Nutrition: Per serving (6)
- kcal481
- fat34g
- saturates21g
- carbs34g
- sugars4g
- fibre3g
- protein8g
- salt0.3g
Method
step 1
Melt the butter in a large pan over a medium-low heat and fry the garlic for 1 min until softened. Tip in the sliced potatoes, cream and milk, and season well with salt and freshly ground black pepper. Stir continuously for 5-10 mins until the cream and milk are steaming and the liquid has thickened (it should coat the back of a spoon). Scatter in the cheese and stir until melted.
step 2
Tip into a slow cooker and push the potatoes down until submerged in the liquid. Cook on high for 4 hrs or low for 6 hrs until tender. To brown, gently transfer to an ovenproof dish and grill on high for 5-10 mins. Serve with chopped parsley scattered over. Will keep covered and chilled for two days. Cut into portions and reheat in an oven at 180C/160C fan/gas 4 for 20 mins until piping hot through. Brown under a hot grill for 5-10 mins.
