Slow Cooker Greek Baker’s Pot
One of my goals for Jumpstart January is to eat two meat-free meals each week. Slow Cooker Greek Baker’s Pot is one of the dishes I’ve made to help me achieve my goal, it’s based on an old Greek country dish eaten during Lent when meat was not permitted. Many families didn’t have an oven so they sent their casserole to the local baker to be cooked overnight in the heat remaining in the baker’s oven.
The traditional Greek Baker’s Pot would have slices of potato baked as a ‘lid’ on top of the chickpeas and vegetables, but I decided to chop the potatoes into chunks and cook them along with the other veg, as I think that works better in the slow cooker.
Other than soaking the chickpeas overnight, you only need to saute the onions, all the other ingredients can go straight into the pot where they will bubble away all day while you go and do other things. Serving food in bowls is trend for 2017, and this dish is made to be served in a bowl. It’s the perfect comfort food hug!
- 350 g chickpeas
- 1 tbsp olive oil
- 2 onions, peeled and sliced
- 2 garlic cloves, peeled and crushed
- 4 celery sticks, sliced
- 1 red pepper, cored, seeded and chopped
- 1 tsp mixed herbs (oregano, thyme, basil)
- 1 can of tomatoes
- 225 g potatoes, chopped into 2 cm chunks
- 1 tsp sugar
- 70 ml vegetable stock
- salt & pepper
- 100 g mixed olives and Greek feta
- Soak the chickpeas in water overnight
- In the morning, heat the oil in a saute pan, large frying pan or if you have a Sear and Stew Slow Cooker with a metal bowl, you can use it direct on the heat.
- Fry the onions over a medium heat for a few minutes, add the garlic, celery and red pepper and cook for a few minutes more.
- Put the vegetables into the slow cooker and add the chickpeas, tomatoes, stock, potatoes and herbs.
- Season with salt & pepper
- Cook on Low for 8 hours or on High for 6 hours
- Add the olives and feta cheese before serving
- I had a few sun dried tomatoes left over in the fridge so added those too.
The Vegetarian Greek Baker’s Pot is my entry for the Slow Cooked Challenge, which is hosted this month by Lucy at BakingQueen74 if you’d like to join in here are the rules:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen and Baking Queen 74
- Use the Slow Cooked Challenge logo in your post
- If you use twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board.
- A round up of all the entries will be posted on the host’s blog.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog.
You can add any bits and pieces you have in the fridge to the Greek Baker’s Pot, I had a few olives, feta and sun-dried tomatoes, which definitely add to the flavour, but they are not essential and the dish will stand on it’s own. What would you add to the basic dish to make it your own?
Here are some other chickpea casserole dishes you might like to try created by top U.K. Bloggers:
Harissa Lamb Stew with chickpeas and kale from Gingey Bites
Moroccan Chickpea and Aubergine Casserole from Planet Veggie
Spicy Lemon Chickpea Casserole from Fuss Free Flavours