Slow cooker summer vegetable stew
Ingredients
- 300 mL dry white wine
- 2 x 400g tins chickpeas, drained and rinsed
- 600 mL hot vegetable stock
- 500 g new potatoes, larger ones halved
- 1 leek, finely sliced
- 175 g Swiss chard, roughly chopped
- 150 g peas, defrosted if frozen
- 150 g fresh basil pesto
- Small handful mint, leaves picked and roughly chopped
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