Summer time means time to eat more vegetables. Warm weather and lighter food go together. Also, I grow vegetables with varying degrees of success. Still not sure why given my childhood memories of vegetable garden serfdom. This recipe is a great ways to use what you’ve grown plus a few store cupboard staples to produce satisfying yet light food.

I was challenged to eat ten different vegetables in a single day – this recipe was the result and knocked out 8 vegetables in a single recipe. It was a Davinator favourite from the very first taste. It keeps well in the refrigerator for two or three days. I have not tried to freeze this. I’m not sure that freezing is a great choice because it will have a negative impact the texture of the chickpeas and the potatoes. But needs must sometimes.

The recipe is very flexible – the crucial elements are chickpeas, tomatoes and potatoes. Beyond that feel free to improvise. It is easy and forgiving to make a double batch as well.

I use my slow cooker for this and it takes 5 to 6 hours. You could also use a covered casserole in a low to moderate oven for the same time. Slow cooker does not heat up the kitchen in the same way.

Let’s get cooking.

Recipe

Ingredients

• 400 gram can of chickpeas, drained and rinsed
• 400 gram can of chopped tomatoes or 6 fresh ripe tomatoes peeled and chopped
• Olive oil for sautéing vegetables
• 2 garlic cloves peeled and crushed or chopped fine
• 2 onions peeled and sliced
• 4 celery sticks, sliced
• 4 medium carrots, scrubbed and sliced
• 1 pepper (red, yellow or green) cored seeded and chopped
• 1 tsp mixed herbs (use any mixture of oregano, thyme, basil)
• 225 grams of potatoes in 2 cm pieces (if using new potatoes or young potatoes a good scrub is enough, don’t peel them. More mature potatoes you might want to peel)
• Vegetable stock cube or 1 tsp of loose stock granules
• salt and pepper to taste
• Chopped olives and either crumbled feta cheese or Greek yoghurt to serve).

Instructions

1. Heat the olive oil with a small knob of butter in a large deep skillet until warm. Get your slow cooker or casserole dish ready.
2. Add the garlic, cook over low heat until softened.
3. Onions next and turn up the heat to medium. (Tip – I use a handheld mandolin and slice many of the vegetables straight into the pan. I dislike extended vegetable prep and this speeds things up). Cook until softened and starting to turn transparent.
4. Add the celery, carrots and pepper. Continue to cook over medium heat. I often pour a generous slug of brandy over the vegetables at this point and turn up the heat to high until the raw alcohol smell has gone.
5. Add the stock cube and a bit of water to soften it. When your stock cube has dissolved pour in the tomatoes with their juice. If you used fresh tomatoes, add a quarter cup of water. Bring the mixture to a simmer.
6. Transfer to your slow cooker or oven proof casserole. Stir in the potatoes, chickpeas and herbs.
7. Wait. Your kitchen will start to smell great. Stir from time to time and take a sneaky taste. It’s ready to eat when the potatoes have reached a good eating consistency. Correct salt and pepper, if necessary.
8. Serve with Greek yoghurt or feta cheese and a handful of chopped olives. Lovely with a chunk of crusty sourdough bread.

This is an easy recipe to adapt for vegans. Eliminate butter and make sure you’re using vegan stock cubes. Then consider your toppings. A vegan yoghurt or cheese would be perfect.

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