Farmersgirl Kitchen

Slow Cooker Greek Baker’s Pot

Slow Cooked Chickpea, Baker's Pot recipe

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.

Slow Cooker Greek Baker's Pot

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!

Vegetarian Greek Baker's Pot
A traditional Greek casserole made with chickpeas adapted for the slow cooker.
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Ingredients
  1. 350 g chickpeas
  2. 1 tbsp olive oil
  3. 2 onions, peeled and sliced
  4. 2 garlic cloves, peeled and crushed
  5. 4 celery sticks, sliced
  6. 1 red pepper, cored, seeded and chopped
  7. 1 tsp mixed herbs (oregano, thyme, basil)
  8. 1 can of tomatoes
  9. 225 g potatoes, chopped into 2 cm chunks
  10. 1 tsp sugar
  11. 70 ml vegetable stock
  12. salt & pepper
  13. 100 g mixed olives and Greek feta
Instructions
  1. Soak the chickpeas in water overnight
  2. 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.
  3. 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.
  4. Put the vegetables into the slow cooker and add the chickpeas, tomatoes, stock, potatoes and herbs.
  5. Season with salt & pepper
  6. Cook on Low for 8 hours or on High for 6 hours
  7. Add the olives and feta cheese before serving
Notes
  1. I had a few sun dried tomatoes left over in the fridge so added those too.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/
Vegetarian Slow Cooker Greek Baker's Pot with chickpeas and vegetables

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.

Rules:

  • 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.

Slow cooked challenge logo

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? 

Slow Cooker Greek Baker's Pot

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

Comments

    • Leave a Reply

      Janice Pattie
      January 13, 2017

      Best to add it near the end of cooking, but it works really well with the chickpeas and olives.

    • Leave a Reply

      Janice Pattie
      January 13, 2017

      Really? I adore olives, but then I’m not so keen on Fanny’s aspic! You can add whatever you want to this dish, or not! That’s its beauty.

  1. Leave a Reply

    Lucy @ BakingQueen74
    January 13, 2017

    What a delicious meal Janice, I think the addition of the feta, olives and sundried tomatoes makes it really special. Love the flavours in the dish and the pots baking in the bakers oven in the evening is a lovely tradition.
    Lucy @ BakingQueen74 recently posted…Ginger and Cranberry Oatmeal CookiesMy Profile

    • Leave a Reply

      Janice Pattie
      January 13, 2017

      Thanks Lucy, I agree!!!

  2. Leave a Reply

    Katie Bryson
    January 14, 2017

    I love finding new vegetarian recipes for the slow cooker and this looks like a cracking supper idea for a cold and miserable month! I love the fact about people cooking their dinners in the baker’s oven 🙂
    Katie Bryson recently posted…9 Tasty Toast ToppersMy Profile

    • Leave a Reply

      Janice Pattie
      January 14, 2017

      Aw thanks Katie, I think I’m a peasant at heart!

    • Leave a Reply

      Janice Pattie
      January 14, 2017

      Thanks Kavey, I love those things too, pity they don’t still have them!

    • Leave a Reply

      Janice Pattie
      January 14, 2017

      Thanks Michelle, it’s a really easy way to fill up!

    • Leave a Reply

      Janice Pattie
      January 14, 2017

      Thanks Mimi, slow cooking brings out so much flavour.

    • Leave a Reply

      Janice Pattie
      January 15, 2017

      Oh that would be great Karen. Only if you have time though, I’m sure there’s a lot for you and your Mum to do. xxx

    • Leave a Reply

      Janice Pattie
      January 17, 2017

      Thanks Sarah, it’s what we enjoy too!

    • Leave a Reply

      Janice Pattie
      January 27, 2017

      You are welcome, enjoy 😊

    • Leave a Reply

      Janice Pattie
      January 31, 2017

      Thanks. Jan. The feta was a big hit here

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