Crockpot Stuffed Vegetables
This summer recipe only requires 20 minutes prep and the crockpot will do the rest of the work for you. Perfect for hot days when you don’t want to have your oven on.
Substitutes:
- No oregano? Use thyme or rosemary instead.
- No chickpeas? Try with butter beans, black beans, cannellini beans or lentils instead.
- No ground cumin? Try ground coriander or curry powder instead.
Prep time: 15 minutes
Cook time: 240 minutes
Total time: 255 minutes
Servings: 2
Ingredients:
1 Red pepper
1 Courgette
1 Aubergine
1 Onion (chopped )
1 Can chickpeas (drained)
1 tsp Smoked paprika
1 tsp Ground cumin
1 tsp Oregano
Olive oil
Salt & pepper
Soured cream (for serving )
Recipe:
- Prepare the veggies: Cut the pepper top and remove the seeds. Cut the aubergine and courgette lengthwise. Use a spoon to scoop out some of the flesh to create a space for the stuffing.
- Prepare the stuffing: Roughly chop the aubergine and courgette flesh. Add to a pan along with 2 tablespoons of olive oil, chickpeas, onion, paprika, cumin, oregano and a pinch of both salt and pepper. Cook over a medium-high heat for 5 minutes then stuff the vegetables.
- Cook in your crockpot: Place the stuffed vegetables in the crockpot, drizzle with olive oil and pop the lid on. Cook on high setting for 3-4 hours, or until the vegetables are tender. Serve with a dollop of soured cream if you like.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
