recipeName: 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)
steps: put the onion, butternut squash, peppers, beans and chickpeas in the dish a slow-cooker. 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. serve sprinkled with the remaining basil, the toasted pine nuts, a drizzle of olive oil and shavings of hard cheese, if you like.
NER: onion butternut squash sweet mini peppers cannellini beans tin chickpeas tomatoes basil pine nuts extra-virgin olive oil vegetarian hard cheese