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Method
Make it happen
- 01
Use only pre-cooked tinned beans, drained and rinsed; do not substitute raw dried kidney beans. Soften onion in oil in a frying pan for 4 minutes and add garlic for 30 seconds.
- 02
Put the onion and garlic into the slow cooker, pour in stock and add the other ingredients as directed.
- 03
Add aubergine, pepper, tomatoes, chickpeas and basil first; hold back courgettes.
- 04
Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until all the vegetables are tender and the stew is bubbling hot.
- 05
Stir in courgettes for the last 90 minutes so they retain some texture.
- 06
Taste, season and serve hot. Add boiling water a little at a time if the sauce becomes too thick.